CORAINDER RECIPES

Name: Easy harissa vegetable tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean, vegan
Ingredients: 1 1/2 tablespoon olive oil; 2 teaspoons harissa; a generous pinch of chilli flakes; 1 tablespoon water; 1 red pepper, deseeded and cut into chunks; 1/3 butternut squash, deseeded and cut into chunks; 2 medium carrots, thickly sliced; 12 baby corn; 10 tenderstem broccoli (or broccoli florets); salt and pepper; 325g (11 1/2 oz) puff pastry; 1 teaspoon olive oil; 5 tablespoons of red pepper paste (alternatives in notes below); 1 tablespoon mango chutney (optional, you can just add another tablespoon of red pepper paste); 1 teaspoon dried oregano; salt and pepper; 100g (3 1/2 oz) vegan feta cheese; fresh herbs (corainder, basil, parlsey or chives)

EASY HARISSA VEGETABLE TARTS | TINNED TOMATOES

Easy Harissa Vegetable Tarts | Tinned Tomatoes image

These easy harissa vegetable tarts are great hot or cold and super easy to make.

Provided by Jacqueline Meldrum

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 18

Ingredients

1 1/2 tablespoon olive oil
2 teaspoons harissa
a generous pinch of chilli flakes
1 tablespoon water
1 red pepper, deseeded and cut into chunks
1/3 butternut squash, deseeded and cut into chunks
2 medium carrots, thickly sliced
12 baby corn
10 tenderstem broccoli (or broccoli florets)
salt and pepper
325g (11 1/2 oz) puff pastry
1 teaspoon olive oil
5 tablespoons of red pepper paste (alternatives in notes below)
1 tablespoon mango chutney (optional, you can just add another tablespoon of red pepper paste)
1 teaspoon dried oregano
salt and pepper
100g (3 1/2 oz) vegan feta cheese
fresh herbs (corainder, basil, parlsey or chives)

Steps:

Preheat your oven to 180c/160c fan/350f/gas mark 4.
Lay your veg in a single layer on one or two baking sheets.
Mix 1 1/2 tablespoons of olive oil with the harissa, water, and chilli flakes and season with salt and pepper. Mix well, then drizzle over the vegetables.
Roast the veg for 10- 12 minutes, to start the cooking process but not completely cook them.
In a bowl mix the red pepper paste, mango chutney, oregano, salt and pepper. See the notes section for alternatives.
Carefully unwrap the puff pastry and cut into 4 or 6 squares (or rectangles. place on lined baking sheets, leaving a space around each pie (tart).
Score a border inside the edge of each square, being careful not to cut all the way through. Brush the edge with a little olive oil. This will help the pastry to turn a wonderful golden colour.
Spread a generous layer of the sauce on each square, avoiding the border, then top with a generous layer of veg and bake for 20 minutes until golden.
Once they are out of the oven, crumble some vegan feta cheese over each pie and a few sprigs of fresh herbs.
Serve hot or cold with veg or salad.
Enjoy!

Nutrition Facts : Calories 423.77, FatContent 26.95, SaturatedFatContent 6.77, CarbohydrateContent 39.66, FiberContent 4.72, SugarContent 8.47, ProteinContent 9.88, SodiumContent 454.39, CholesterolContent 22.27

EASY HARISSA VEGETABLE TARTS | TINNED TOMATOES

Easy Harissa Vegetable Tarts | Tinned Tomatoes image

These easy harissa vegetable tarts are great hot or cold and super easy to make.

Provided by Jacqueline Meldrum

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 18

Ingredients

1 1/2 tablespoon olive oil
2 teaspoons harissa
a generous pinch of chilli flakes
1 tablespoon water
1 red pepper, deseeded and cut into chunks
1/3 butternut squash, deseeded and cut into chunks
2 medium carrots, thickly sliced
12 baby corn
10 tenderstem broccoli (or broccoli florets)
salt and pepper
325g (11 1/2 oz) puff pastry
1 teaspoon olive oil
5 tablespoons of red pepper paste (alternatives in notes below)
1 tablespoon mango chutney (optional, you can just add another tablespoon of red pepper paste)
1 teaspoon dried oregano
salt and pepper
100g (3 1/2 oz) vegan feta cheese
fresh herbs (corainder, basil, parlsey or chives)

Steps:

Preheat your oven to 180c/160c fan/350f/gas mark 4.
Lay your veg in a single layer on one or two baking sheets.
Mix 1 1/2 tablespoons of olive oil with the harissa, water, and chilli flakes and season with salt and pepper. Mix well, then drizzle over the vegetables.
Roast the veg for 10- 12 minutes, to start the cooking process but not completely cook them.
In a bowl mix the red pepper paste, mango chutney, oregano, salt and pepper. See the notes section for alternatives.
Carefully unwrap the puff pastry and cut into 4 or 6 squares (or rectangles. place on lined baking sheets, leaving a space around each pie (tart).
Score a border inside the edge of each square, being careful not to cut all the way through. Brush the edge with a little olive oil. This will help the pastry to turn a wonderful golden colour.
Spread a generous layer of the sauce on each square, avoiding the border, then top with a generous layer of veg and bake for 20 minutes until golden.
Once they are out of the oven, crumble some vegan feta cheese over each pie and a few sprigs of fresh herbs.
Serve hot or cold with veg or salad.
Enjoy!

More about "corainder recipes"

EASY HARISSA VEGETABLE TARTS | TINNED TOMATOES

These easy harissa vegetable tarts are great hot or cold and super easy to make.
From tinnedtomatoes.com
Total Time 45 minutes
Cuisine Mediterranean, vegan
Calories 423.77 per serving

Enjoy!

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