Harissa, Feta and Tomato Tartlets

Ingredients

• 250 g (2 cups)plain flour
• 170 g (3/4 cup)cold butter
• 1egg yolk
• 30 ml (2 tbsp)chilled water
• 3tomatoes, thinly sliced
• 85 g (3 oz)Danish feta, crumbled
• 1 heaped tbsphomemade harissa
• 2eggs
• 1egg yolk
• 120 g (1/2 cup)Greek yoghurt
• 60 ml (1/4 cup)milk
• 3 tspthyme leaves, picked
• to tastesalt and pepper

Instructions

1. 1

   Make the pastry

   Process the flour and cold butter until the mixture looks like breadcrumbs. Add the egg yolk and water, then pulse until the dough starts to form a ball. Take it out, wrap it in cling film and shape it into a disc. Chill for 30 minutes.

2. 2

   Line the tins

   Roll the chilled pastry on a lightly floured work surface or silicone baking mat to about 5 mm thick. Line 8 small loose-bottomed tart tins, pressing the pastry into the sides, then trim the excess. Chill for 15 minutes.

3. 3

   Blind bake

   Heat the oven to 180°C (355°F). Line the pastry cases with baking paper and fill with baking weights or beans. Bake for 10 minutes, remove the paper and weights, then bake for a further 5 minutes, or until the bases are lightly golden. Leave to cool.

4. 4

   Mix the filling

   Whisk the eggs and egg yolk with the yoghurt and milk. Stir in the harissa and season to taste.

5. 5

   Fill and bake

   Divide the crumbled feta between the tart cases and arrange the tomato slices on top in circular layers, using about 4 or 5 slices per tart depending on their size. Pour over the egg mixture and scatter with thyme leaves. Bake for 8 to 10 minutes, until the filling is just set.

What are harissa, feta and tomato tartlets?

These are small savoury tarts with a crisp pastry shell and a set egg-and-yoghurt filling, flavoured with harissa and topped with tomato, feta and thyme. They draw on the familiar European tradition of baked savoury tarts, while harissa brings a North African chilli-and-spice note.

Here, blind-baking the pastry helps it stay crisp beneath the moist filling. The contrast of tangy harissa, salty cheese and juicy tomato gives each little tart plenty of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 8g protein, 27g carbs, 22g fat.

The pastry contributes most of the carbohydrates and much of the fat, with butter and feta adding further fat; the eggs, feta and yoghurt provide protein. Pair a tartlet with a generous green salad or other vegetables to make the plate more balanced.

A pastry that holds its shape

Cold butter: process it with the flour only until the mixture resembles breadcrumbs. Keeping the butter cold helps the pastry bake into a tender, crumbly shell.

Chilled dough: give the shaped disc the full 30 minutes in the fridge, then chill the lined tins for 15 minutes. These rests make the pastry easier to handle and help it keep its shape in the oven.

Why blind-bake the cases?

The first bake with paper and weights sets the pastry without letting the bases puff up. Removing the weights for the final 5 minutes lets the bases dry and turn lightly golden.

Cool the cases before filling them. That gives the pastry a moment to firm up and makes it easier to add the topping neatly.

Balance the filling

Harissa: a heaped tablespoon gives the egg mixture its spice and colour. Its strength varies, so taste it before mixing and adjust the seasoning with that in mind.

Feta and tomato: crumble the feta across the base, then arrange the tomato slices in circular layers. Keeping the slices fairly thin helps them sit evenly in the small cases.

Look for a just-set centre

The filling should be set rather than liquid when the tartlets come out of the oven. Begin checking at 8 minutes, since the exact time can vary with the size of the tins and the depth of the filling.

Avoid baking until the filling is firm and dry throughout; it will lose its soft, tender texture. The recipe's 8 to 10 minute window is a useful guide.

Serve them warm or at room temperature

These tartlets work as appetisers, or as a light meal alongside a green salad. Serve them warm after a brief rest, or let them cool to room temperature before arranging them on a platter.

If making them for a gathering, allow time for both pastry chilling periods and the blind bake before adding the filling.

Recipe notes & tips

• Keep the butter cold while making the pastry for a more tender shell.
• Roll the pastry evenly so the tart cases bake at a similar rate.
• Press the pastry firmly into the sides of each tin before trimming it.
• Let the blind-baked cases cool before adding the filling.
• Slice the tomatoes thinly so they fit neatly into the tart cases.
• Start checking the filling at 8 minutes to avoid overbaking.

Variations

• Adjust the spice: use a little less harissa for a milder filling.
• Change the herbs: replace thyme with another fresh herb that suits the filling.
• Use another tomato: choose small, ripe tomatoes and slice them thinly.
• Make one large tart: use a larger tart tin and check the filling for doneness as it bakes.
• Serve as a meal: add a crisp green salad alongside the tartlets.

Common mistakes to avoid

• Warm butter: it can make the pastry difficult to handle; start with butter straight from the fridge.
• Skipping the pastry rests: the dough may shrink or be harder to line; chill it for both specified periods.
• Leaving out the baking weights: the pastry bases can puff; line the cases and fill them before blind-baking.
• Overfilling the cases: the egg mixture may spill; pour it carefully over the toppings.
• Thick tomato slices: they can crowd the small cases; slice the tomatoes thinly.
• Overbaking the filling: it can turn dry; remove the tartlets when the centre is just set.

How to store

Cool the tartlets, cover them and refrigerate for up to 3 days. Reheat in a low oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions