Harissa-roasted veg tart with herby goat's cheese

Name: Harissa-roasted veg tart with herby goat's cheese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 320 g ready-rolled all butter puff pastry; 240 g packs carrots, cauliflower & broccoli; 1 orange (scrubbed), zest of half, juice of half; 2 tbsp rose harissa; 3 clove/s cloves garlic, finely grated; 50 g walnuts; 1 tbsp maple syrup; 125 g packs soft goat's cheese; 20 g chives, chopped; 20 g dill, chopped, with a few fronds reserved; 25 g pack flat leaf parsley, chopped, with a few leaves reserved

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Vegetarian

Serves6
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g ready-rolled all butter puff pastry
2 x 240g packs carrots, cauliflower & broccoli
1 orange (scrubbed), zest of half, juice of half
2 tbsp rose harissa
3 clove/s cloves garlic, finely grated
50g walnuts
1 tbsp maple syrup
2 x 125g packs soft goat's cheese
20g chives, chopped
20g dill, chopped, with a few fronds reserved
½ x 25g pack flat leaf parsley, chopped, with a few leaves reserved

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment. Unroll the pastry on its paper onto a second baking tray and score a roughly 2cm border around the edges. Prick the middle rectangle of the pastry inside the border all over with a fork.
In a bowl, toss the vegetables with the melted butter, orange zest and juice, 1 tbsp harissa and the garlic; season. Put the vegetables onto the lined tray. Tip the walnuts onto a third, small baking tray. Roast the veg for 40-50 minutes, until bronzed and tender. Meanwhile, bake the pastry for 25-30 minutes, until golden and puffed up. At the same time, toast the walnuts for 5-7 minutes, then toss with the remaining harissa and the maple syrup; roast for a further few minutes until sticky. Once cooked, remove each tray and set aside to cool.
In a small bowl, mix the goat’s cheese with the chopped herbs, then season. To assemble the tart, spread the goat’s cheese mixture over the middle of the cooled pastry, avoiding the border, and top with the roasted veg. Roughly chop the walnuts and sprinkle over the tart along with the reserved herbs.

Typical values per serving when made using specific products in recipe