Roasted Moroccan Vegetable Tart with Harissa

Name: Roasted Moroccan Vegetable Tart with Harissa
Prep time: 55 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Morocco
Ingredients: ½ red bell pepper, seeded, deribbed, and cut into ¼-in [6-mm] strips; ⅓ cup [25 g] grated mozzarella cheese; One 6- in [15- cm] zucchini, halved lengthwise and cut into ¼-in [6-mm] slices; 2 eggs, beaten; 1 sheet frozen puff pastry, thawed but chilled; 3 oz [85 g] goat cheese, at room temperature; Kosher salt and Freshly ground black pepper; ½ small red onion, thinly sliced; 2 tsp harissa; 1 Tbsp olive oil; 1 baby eggplant, cut into ½-in [12-mm] cubes

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 5

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

I love how these caramelized veggies with North African heat pair up with the rich goat cheese and flaky, buttery pastry. We loved it for dinner but couldn’t stop thinking about how this meal would also make a stand-out appetizer if cut into bite-size pieces. But then we’d have to share with others, wouldn’t we?

Ingredients

One 6- in [15- cm] zucchini, halved lengthwise and cut into ¼-in [6-mm] slices
½ small red onion, thinly sliced

Africa
Morocco
Dinner
Starter
Supper
North Africa
Pie
Vegetarian
Autumn
Winter
Mediterranean

Method

Place an oven rack in the second lowest position and preheat to 400°F [200°C]. Line a sheet pan with parchment paper.
On the prepared sheet pan, combine the zucchini, onion, bell pepper, and eggplant. Drizzle with the olive oil and harissa, sprinkle wi

Ingredients

Method

Photos