These Harissa, Feta and Tomato Tartlets are a delicious vegetarian appetizer. Packed with flavor, wrapped in a homemade pastry crust, and baked to a golden perfection.
I know that these bright orange tomato tartlets might not look like anything too fancy. But let me tell you- they are amazing.
And it's thanks to two of my favourite ingredients - harissa and tomatoes.
I first made my own harissa when I made these pumpkin tarts some time ago, and it's been a staple in our house ever since.
It's become lovingly known as "magic sauce", due to it's versatility. I use it on anything and everything I can think of, and let me tell you it's amazingly versatile.
So much so I always have a jar of it in the fridge ready to spice up whatever I might be cooking.
Before I made these tartlets I played around with a few different combinations of tomatoes and various ingredients but nothing really excited me enough to share with you, that is until I tried this harissa and tomato combination.
And they are delicious.
To make the tarts a little easier on the waist line I've substituted the cream that you would normally find in a savory tart for low fat Greek yoghurt, and it works brilliantly.
Add a small amount of crumbly salty feta (or vegan feta) at the bottom, topped with juicy slices of tomato and you have one delicious tart.
So tell me, what ingredient is a magic ingredient in your house?
If you love these Tomato and Feta Tarts, here are a few more recipes you might like:
Harissa, Feta and Tomato Tartlets
- 2 cups plain flour all purpose
- ¾ cup butter cold
- 1 egg yolk
- 2 tbsp chilled water
- 3 tomatoes thinly sliced
- 3 oz Danish feta crumbled
- 1 tbsp heaped of homemade Harissa recipe link above
- 2 eggs, plus 1 egg yolk
- ½ cup Greek yogurt
- ¼ cup milk
- 3 tsp thyme leaves pick
- salt and pepper to taste
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Remove from the food processor and place onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 8 small loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 minutes or until the base is lightly golden. Set aside to cool.
- In a bowl add the eggs and egg yolk along with the yoghurt and milk and whisk to combine. Add the harissa and season to taste.
- Crumble the feta into the bottom of each tart and top with tomato slices, layering each slice in a circular pattern (about 4 or 5 slices, depending on the size of your tomatoes). Pour the egg mixture over the top and sprinkle with the thyme leaves. Bake for 8 to 10 minutes or until the filling is just set.
Oh, lovely tarts with wonderful harissa in it, and of course tomato. What more do you want?
I made these tarts for my birthday party yesterday. Everyone tought they tasted great and I thought they just looked very tasty!
Laura (Tutti Dolci) says
I love savory tarts, these look scrumptious!
Thanh @ eat, little bird says
I actually think the colour of these tarts make them look quite appetising! That or the mention of harissa which I love. I guess the weather is warming up where you are so these tarts would be lovely to serve with a light salad on the side.
I'm not sure if I have a magic ingredient ... perhaps tinned pears? I know it sounds funny but I have solved a few emergency dessert dilemmas recently with tinned pears and now stockpile them like there's no tomorrow!
Sandra's Easy Cooking says
Jen, this is so beautifully presented! I love your styling, and it is very delicious recipe too!
Nami | Just One Cookbook says
I actually thought the opposite - your orange tartlets look delicious and beautiful. I get excited to check your presentation and styling of the food too. I can easily eat 2-3 tartlets. 🙂
Thanks Nami 😀
These look delicious of course!
My magic ingredient at the moment is lemon. I am adding it to everything: salads, grains, sauces. I just can't get enough. I think it might have something to do with the sharp, bright, 'spring' feeling of lemon exploding in my mouth.
I love lemon too Amy! I always have a huge bowl on the kitchen bench. In fact I'm making lemon spaghetti for dinner tonight 😀
The Life of Clare says
These look absolutely to die for!
I think these look absolutely gorgeous! Harissa is one of my favourite ingredients too but I always buy it rather than making my own - I need to do something about that 🙂
Maureen | Orgasmic Chef says
I think these tarts look just fine and I'd be pleased to be eating one right now. I'm really hungry and the harissa, feta and tomato all sound so good.
Great tartlets! That is a fantastic combination of ingredients. Very Mediterranean. Just what I like...
Claire @ Claire K Creations says
I don't think they look at all unappealing Jen! Does potato count as a magic ingredient? I sure use it enough!
I love Harissa too! Made it myself for the first time a couple of weeks ago and I couldn't believe how simple it was really. Except for the fact that I should have worn gloves handling the chilies as my hands were sore afterwards. Lol. Love the look of these beautiful tartlets!
Baking Myself Happy says
These look fab - I love fetta and tomato together, will definitely be giving these a try. I have been looking for Harissa in shops recently as I have come across a lot of recipes that call for it, but no luck finding it so your recipe to make it is very timely!
Our magic ingredients are natural yoghurt (use it in EVERYTHING, to marinate, in sauces, with breakfast etc) and Moroccan seasoning - I can't get enough of it!
Baking Myself Happy says
Also how long does the Harissa keep for?
I find the Harissa keeps quite well actually. I store it in a sterilised jar and top it with a film of oil and it lasts around a couple of weeks at least, although we usually eat it all by that time (despite me making a big batch).
I had no luck finding harissa either, but I'm so glad I mad my own. I make it all the time now, and it's SO quick and easy too.
Christine @ Cooking Crusade says
these tarts look great Jennifer! I've never used harissa before in my cooking.. I should give it a try! i don't know if I really have a magic ingredient I use a lot, but one of my fave things to use in stir fries would have to be kecap manis and/or mushroom oyster sauce. both add plenty of flavour 🙂
Thanks Christine:) I love kecap manis too. It gives such amazing flavour to stir fries. I like using it in mushroom dumplings too. 😀