Go Back

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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely grate the courgette into a bowl. Add the minced garlic, pepper and toss well.
  2. In another bowl, mix the harissa and tomato paste, then add the lemon juice.
  3. 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.
  4. 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.
  5. Preheat the oven to 180C degrees.
  6. Line 2 baking sheets with parchment paper.
  7. Cut the pastry rolls into 1cm slices and place these on the sheets.
  8. Bake for 10-12 minutes until golden and crispy.
  9. Let them cool, then serve.