Name: Harissa and courgette puff swirls
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 ready-rolled puff pastry ( gluten-free, if required); 1 small courgette; 3 tbsp harissa paste; 2 tbsp tomato puree; 2 cloves of garlic, minced; Ground pepper; ½ lemon, juiced

Harissa and courgette puff swirls

28 Jun 2019

by Dinna

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Background

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 & 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

1 ready-rolled puff pastry ( gluten-free, if required)
1 small courgette
3 tbsp harissa paste
2 tbsp tomato puree
2 cloves of garlic, minced
Ground pepper
½ lemon, juiced

Instructions

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.