Harissa and courgette puff swirls
Puff pastry is a staple food in my fridge (and I also have a spare one on in the freezer) – as it’s very useful for quick meals and/or party snacks. For example, the other day I invited a couple of friends for an impromptu drink but didn’t have a nibbles to offer them. I just looked in my fridge, took out the Harissa paste and the puff pastry (which happened to be vegan and gluten-free). I found a courgette in the larder too, so I made these Harissa and courgette puff swirls – which went really well with our Aperol spritz! Obviously, you can use normal or dairy free pastry too.
Ingredients
Method
- Finely grate the courgette into a bowl. Add the minced garlic, pepper and toss well.
- In another bowl, mix the harissa and tomato paste, then add the lemon juice.
- Unroll the pastry onto a flat surface and cut it in half horizontally. So you should get 2 long rectangles. Coat both with the tomato & harissa paste then scatter the courgette mixture on top, spread it out evenly.
- Roll up the pastry, tightly on its shorter side, to create a long sausage shape (looking like a thin swiss roll). Rest it in the fridge until you’re ready to bake.
- Preheat the oven to 180C degrees.
- Line 2 baking sheets with parchment paper.
- Cut the pastry rolls into 1cm slices and place these on the sheets.
- Bake for 10-12 minutes until golden and crispy.
- Let them cool, then serve.