Smokey Summer Tarte

I love a bring-and-share BBQ. Friends, hazy sunshine, chilled drinks and of course, the food. Being a vegan at a BBQ isn't difficult- along with all the usual veggie sausages and burgers, make some veggie kebabs, plenty of flavourful salads like tabbouleh, grilled corn-on-the-cob, baked potatoes and a tasty open tarte. 

When I've made a savoury tarte before, I've always found it lacking in something- I had a brainwave last night when I came across a jar of harissa in the cupboard. Harissa brings a smokey, woodey depth of flavour along with a subtle hint of heat- perfect for a BBQ. Harissa is no longer only found in Middle Eastern supermarkets- I bought mine from Tesco. 

You'll notice when you're making the tarte filling that the mixture isn't very wet- this is exactly right, do not fear! The natural juices from the vegetables and olive oil will bake perfectly into the pastry, without leaving the dreaded 'soggy bottom'. 

This can be made a day in advance and takes less than 30 minutes. It can be enjoyed hot or cold. Wonderful summer eating. 

Makes 1 tray, serves approximately 8. 

Ingredients 

For the filling:

1 tbsp olive oil 

1 clove of garlic, crushed 

1/2 courgette, diced 

1/2 yellow pepper, sliced 

5 asparagus spears, chopped 
8 olives

6 cherry tomatoes, halved 

2 tbsp tomato puree 

1 tsp harissa paste 

1 tsp dried mixed herbs 

Handful of pine nuts 

Pinch of black pepper 

For the pastry: 

1 sheet of pre-rolled puff pastry, dairy free (I used Jus-Rol) 

Soya milk for brushing 

Handful of fresh basil leaves 

Method 

1. Pre- heat the oven to 200C/ Gas Mark 6. 

2. In a pan, add the olive oil, garlic, courgette, pepper, asparagus, olives and cherry tomatoes and cook over a medium heat for 4-5 minutes until the vegetables have softened slightly. Add the tomato puree, harissa paste, dried mixed herbs, pine nuts and black pepper, reduce the heat and cook for a further 2-3 minutes, ensuring all the vegetables are coated in sauce. 

3. Place the pastry sheet onto greaseproof paper and position on a baking tray. Fold the edges of the pastry inwards, to form a crust. Brush the crust with soya milk, so it develops a golden colour whilst cooking. 

4. Spoon the vegetable mixture onto the pastry, avoiding the crust. Bake in the oven for 15-18 minutes until the pastry is golden and puffed. Remove from the oven and sprinkle with basil leaves. 

Enjoy! 

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