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Spelt Harissa Roasted Vegetable Tart

Spelt harissa roasted vegetable tart with charred peppers, courgette, cherry tomatoes and crumbled feta on a ceramic plate

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
Harissa-coated mixed vegetables spread on a baking sheet ready to roast, with visible red pepper and courgette pieces

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.
Two slices of spelt vegetable tart served on white plates with yogurt and a glass of white wine on a wooden table
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 3.20
Calories: 420
Best Season: Spring, Fall
Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Nut-free, Vegetarian
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
  • 200 g white spelt flour (plus extra for dusting)
  • 90 g cold unsalted butter (cut into small cubes)
  • 1 egg yolk
  • 2 tbsp cold water (add one tablespoon at a time)
  • 1/4 tsp fine sea salt
    • Harissa Roasted Vegetable Filling
  • 1 large red pepper (deseeded and cut into 2 cm pieces)
  • 1 medium courgette (cut into 2 cm half-moons)
  • 1 medium red onion (cut into thin wedges)
  • 150 g cherry tomatoes (left whole)
  • 2 tbsp rose harissa paste (adjust to taste)
  • 2 tbsp olive oil
  • 2 garlic clove (finely minced)
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper (freshly ground)
  • 100 g feta cheese (crumbled)
  • 2 tbsp fresh flat-leaf parsley (roughly chopped, to finish)
  • 1 tsp lemon zest (optional, to finish)
Instructions
    Make the Spelt Pastry
  1. 1
    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.
  2. 2
    Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
  3. 3
    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.
  4. 4
    Press the dough into a flat disc, wrap in parchment or cling film, and chill in the fridge for 20 minutes.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Remove the parchment and beans and bake for a further 5 minutes until the base looks dry and lightly coloured. Set aside.
    8. Roast the Vegetables
  8. 8
    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.
  9. 9
    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.
  10. 10
    Remove from the oven and allow to cool for 5 minutes. Pat any excess liquid from the tomatoes with a piece of paper towel.
    11. Assemble and Bake
  11. 11
    Spoon the roasted vegetables into the blind-baked spelt shell, spreading them in an even layer.
  12. 12
    Scatter the crumbled feta evenly over the top.
  13. 13
    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.
  14. 14
    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.
Keywords: spelt harissa roasted vegetable tart, spelt pastry tart, harissa vegetable tart, savoury spelt tart, vegetarian spelt tart, roasted vegetable feta tart

Equipment

  • 23 cm / 9-inch loose-bottomed tart tin
  • rolling pin
  • baking sheet
  • baking parchment and baking beans
  • large mixing bowl
  • pastry brush

Tips

  • Chill the spelt pastry for at least 20 minutes before rolling to reduce shrinkage during blind baking.
  • Cut all vegetables to roughly 2 cm pieces so they roast evenly and finish at the same time.
  • Blind bake the spelt shell for 12 minutes before adding the filling to keep the base crisp.
  • Pat roasted vegetables dry with paper towel before filling the tart to prevent a soggy base.
  • Scatter feta and herbs only in the last 8 minutes of baking to keep the cheese soft, not rubbery.

Variations

  • Swap feta for soft goat's cheese and add a layer of caramelised onions under the vegetables.
  • Use wholegrain spelt pastry and top with a tahini drizzle instead of feta for a dairy-free version.
  • Add a thin layer of hummus on the blind-baked base before filling for extra creaminess and body.

Storage and Reheating

Store leftover tart covered in the fridge for up to 3 days. The pastry stays reasonably crisp if kept uncovered on a plate rather than wrapped tightly.

Reheat slices on a baking sheet at 180 C / 350 F for 10 to 12 minutes. A microwave works but softens the base noticeably.

The blind-baked shell can be wrapped and stored at room temperature for 24 hours before filling. The roasted vegetables keep in the fridge separately for up to 2 days.

Serving Suggestions

Serve the tart warm with a simple green salad dressed with lemon juice and olive oil. The acidity cuts through the harissa and balances the feta.

A spoonful of labneh or plain Greek yogurt on the side works well if you want something cooling alongside the spiced vegetables.

For a more substantial meal, pair with a bowl of spelt grain salad or a simple lentil soup. The tart also holds well at room temperature for a packed lunch or picnic.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-harissa-roasted-vegetable-tart/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!