This tart works because the components stay distinct. The spelt pastry stays crisp at the base. The vegetables stay tender without turning soft. The harissa stays present but not sharp.
Spelt flour gives the pastry a slightly sandy texture and a toasty finish that standard plain flour can’t match. It handles well and doesn’t need chilling as long as regular shortcrust.
Harissa does the heavy lifting in the filling. It coats the vegetables before they go into the oven, so the heat concentrates and caramelises around each piece. You get depth without needing many other seasonings.
Feta crumbled over the top adds a soft saltiness that rounds the whole thing. You can serve this warm from the oven or at room temperature, which makes it practical for feeding people on different schedules.
Why You’ll Love This Recipe
- Spelt pastry stays crisp and holds the filling cleanly
- Harissa coating builds deep flavour without extra steps
- Works warm or at room temperature for flexible serving
- Make the pastry shell a day ahead to save time
Ingredient Notes
- Spelt flour (for pastry): Use white spelt flour for a lighter, more pliable pastry. Wholegrain spelt works but gives a denser crust that can crumble when sliced.
- Harissa paste: I use rose harissa for a floral heat. Standard rose harissa or regular red harissa both work. Adjust the quantity based on how much heat you want.
- Mixed vegetables: Courgette, red pepper, red onion, and cherry tomatoes are a reliable combination. Aubergine and fennel also work well, cut into roughly equal pieces for even roasting.
- Feta cheese: Block feta has a firmer texture and crumbles more cleanly than pre-crumbled varieties. Vegan feta works as a swap if you need a dairy-free option.
- Butter (for pastry): Cold unsalted butter gives the cleanest flavour. You can use cold coconut oil as a dairy-free substitute, though the pastry will be slightly more fragile.
- Egg (for pastry binding): One egg yolk binds the spelt dough without making it tough. A tablespoon of cold water can substitute if you need an egg-free version.
Spelt Harissa Roasted Vegetable Tart
Description
Nutty spelt shortcrust holds its shape well and adds a mild wholegrain depth that balances the smoky heat of the harissa-coated vegetables. A scatter of feta and fresh herbs keeps the filling clean and satisfying.
Ingredients
Spelt Pastry
Harissa Roasted Vegetable Filling
Instructions
Make the Spelt Pastry
- Heat the oven to 200 C / 390 F. Place the spelt flour and salt in a large mixing bowl and add the cold butter cubes.
- Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
- Add the egg yolk and one tablespoon of cold water. Mix with a table knife, then use your hands to bring the dough together. Add the second tablespoon of water only if the dough is dry and crumbling.
- Press the dough into a flat disc, wrap in parchment or cling film, and chill in the fridge for 20 minutes.
- On a lightly floured surface, roll the chilled dough to roughly 3 mm thickness. Carefully lift it over the 23 cm tart tin and press it into the base and sides without stretching. Trim any overhang with a sharp knife.
- Prick the base all over with a fork. Line with baking parchment, fill with baking beans or uncooked rice, and blind bake for 12 minutes until the edges are set and pale gold.
- Remove the parchment and beans and bake for a further 5 minutes until the base looks dry and lightly coloured. Set aside.
Roast the Vegetables
- Place the red pepper, courgette, red onion, and cherry tomatoes on a large baking sheet. Add the harissa paste, olive oil, minced garlic, salt, and black pepper. Toss well until every piece is coated.
- Spread the vegetables into a single layer. Roast at 200 C / 390 F for 22 to 25 minutes, turning once halfway, until the edges are charred and the tomatoes have collapsed.
- Remove from the oven and allow to cool for 5 minutes. Pat any excess liquid from the tomatoes with a piece of paper towel.
Assemble and Bake
- Spoon the roasted vegetables into the blind-baked spelt shell, spreading them in an even layer.
- Scatter the crumbled feta evenly over the top.
- Return the tart to the oven and bake for 8 to 10 minutes until the feta softens slightly and the pastry edges deepen in colour.
- Remove from the oven and rest for 5 minutes. Scatter over the chopped parsley and lemon zest if using before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 11g56%
- Cholesterol 85mg29%
- Sodium 620mg26%
- Potassium 410mg12%
- Total Carbohydrate 38g13%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 12g24%
- Vitamin A 1800 IU
- Vitamin C 48 mg
- Calcium 160 mg
- Iron 3 mg
- Vitamin D 12 IU
- Vitamin E 3 mg
- Vitamin K 28 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 52 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 210 mg
- Magnesium 42 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill spelt pastry for at least 20 minutes before blind baking to prevent shrinkage.
- Roast vegetables on a single layer - crowding causes steaming, not caramelising.
- Blind bake with baking beans for 12 minutes, then remove beans for a further 5 minutes.
- Use rose harissa for a milder heat, or add a teaspoon of smoked paprika for extra depth.
- Rest the filled tart for 5 minutes after baking before slicing for cleaner portions.
