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    Harissa, Halloumi And Chicken Tart

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    Harissa, Halloumi And Chicken Tart

    The strength of harissa can vary but this one contains crushed rose petals as well as chillies, so is more fragrant than fiery. It's a great stand-by for adding instant flavour and imbues a subtle taste to the Halloumi and chicken. The tart only takes ten minutes to rustle up – after that, you can leave it to do its thing in the oven.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 red onion, thinly sliced
    • 2 tbsp olive oil
    • 375g puff pastry, ready-rolled
    • 2 tbsp rose harissa or regular harissa
    • 250g cooked chicken breast, skinned and thinly sliced
    • 200g halloumi, drained and cubed
    • 25g pine nuts
    • 25g wild roquette


    1. Preheat the oven to 200°C, gas mark 6. Take the pastry out of the fridge now so it doesn't crack when unrolled.
    2. Unroll the pastry onto a baking sheet, then cut into 4 squares. Pierce all over with a fork, leaving a 2cm border around the edge of each one. Spread the harissa in the centre of each one, spoon over the onions and scatter with the chicken, Halloumi and pine nuts.
    3. Place in the oven and cook for 20–25 minutes, until the pastry is golden and has risen and the Halloumi has a slight golden crust. Scatter with roquette
    4. Put the onion slices in a frying pan with the olive oil and cook over a medium heat for 3 minutes, stirring occasionally to encourage them to start softening. They will soften more in the oven later.

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    Drinks recommendation

    Harissa can play havoc with the tannin and structure of youthful red wines, so try a savoury, dry white instead.


    Average user rating

    4 stars