Rose harissa puff pastry tart recipe

This wonderful, easy-to-make tart is a wonderful weekend lunch idea

Rose harissa puff pastry tart

This tart is easy to rustle up last minute if friends descend last minute or as part or a larger buffet spread. Fresh artichokes can be tricky to prepare and brown quickly so opt for a jar of ready-prepared hearts, which you can pick up in most major supermarkets. If possible opt for those that have been kept in olive oil, rather than water or brine, but have not been marinated with other spices or herbs. For homemade puff pastry you can’t go wrong with Nigella’s processor recipe, here. Finally, season the tart sparingly. The harissa will pack it’s own punch and the halloumi is salty enough to stand on it’s own.

Serves 4


320g puff pastry or 1 ready-made pastry sheet

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1 jar artichoke hearts, drained

2 red peppers

1tbsp rose harissa

150g halloumi cheese, thinly sliced

Handful fresh rocket leaves


Pre-heat the oven to 180 degrees (gas mark 4). Place the peppers, whole, on a baking tray and roast for 30 minutes or until the skins are slightly charred and soft. Leave to one side until they are cool enough to handle but don’t worry if they start to deflate and lose shape.

Turn the oven up to 220 degrees (gas mark 7).

Cut the now cooled peppers into chunky slices and mix, in a bowl, with the artichoke hearts and harissa until everything is evenly coated.

On a flat baking tray roll out your pastry. Fold over the four edges to create a 1 inch border around the whole sheet but do not press down (this will help to create a puffy barrier and contain the filling.)


Spread the cheese slices out on the pastry sheet and top with the harissa and vegetable filling.

Bake in the oven for 20mins or until the pastry is golden and cooked through and the halloumi slices are strating to go golden around the edges.

Top with the rocket leaves and serve immeadiately.

Next week: easy Sunday roast beef