Summer carrot, red onion & harissa galette

Name: Summer carrot, red onion & harissa galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 350 g Sweet Kingdom carrots, halved lengthways; 100 ml Essential Soured Cream; 2 clove/s garlic, crushed; 2 tbsp milk; 25 g pack coriander, leaves finely chopped; 2 tbsp Cooks’ Ingredients Harissa Paste With Lemon; 2 tbsp Essential Olive Oil; 500 g pack puff pastry; Flour, for rolling; 1 Essential Red Onion, thinly sliced; Leafy salad, to serve (optional)

Carrots and harissa jump from their usual cosy tagine category into this beautifully simple summer tart. Great for midweek, but also a sharing lunch come the weekend, with a few ready-made mezze to share.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

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.

350g Sweet Kingdom carrots, halved lengthways
100ml Essential Soured Cream
2 clove/s garlic, crushed
2 tbsp milk
½ x 25g pack coriander, leaves finely chopped
2 tbsp Cooks’ Ingredients Harissa Paste With Lemon
2 tbsp Essential Olive Oil
500g pack puff pastry
Flour, for rolling
1 Essential Red Onion, thinly sliced
Leafy salad, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Bring a pan of water to the boil, add the carrots and cook for 5 minutes, until tender when pierced with a knife. Drain well. Combine the soured cream, garlic, 1 tbsp milk and ½ the coriander in a small bowl. Mix the harissa paste with the oil in a separate bowl.
Line a large baking sheet with baking parchment. Roll out the pastry on a lightly floured surface until large enough to cut out a 33 x 26cm rectangle. Trim off the edges to neaten and transfer the pastry to the baking sheet. Score a 1.5cm border around the pastry edges to create a rim, then prick the centre all over with a fork and brush the rim with the remaining milk.
Scatter ½ the onion over the pastry. Arrange the carrots on top, making sure the vegetables are contained within the scored border. Brush with the harissa oil. Arrange the remaining onions on top, season with a little salt and bake for 20-25 minutes, until the pastry is risen and golden and the vegetables tender and caramelised. Scatter with the remaining coriander and drizzle with the soured cream sauce. Serve with a leafy salad, if liked.

Cook’s tip

Harissa paste with lemon is a delicious storecupboard ingredient that’s also good for adding a spicy kick to Middle Eastern-inspired veg soups and stews and for brushing over chicken, red meats or fish prior to cooking.

Typical values per serving when made using specific products in recipe