Roasted Vegetables, Philly & Harissa Tarts

A recipe developed exclusively for Philadelphia Professional by Jessica Ayling
12
Servings
30 min
Prep time
30 min
Total time

Ingredients

    The makings of the

    Roasted Vegetables, Philly & Harissa Tarts

    1. 1

      Mix the Philadelphia together with the lemon zest, juice and salt and put in a piping bag, ready for filling the tart.

    2. 2

      Roast peppers on a BBQ or chargrill until the skin is charred. Leave to cool on a tray and with a knife peel away the skin.

    3. 3

      Remove seeds and cut into 1 cm wide slices. Place in a container with olive oil, thyme and basil stalks and leave to marinate in the fridge.

    4. 4

      Roll out the puff pastry, prick with a fork, then line a 10 cm tart mould.

    5. 5

      Egg wash and then bake at 190 °C for 12-16 minutes until golden brown.

    6. 6

      Wilt down a large handful of spinach. Pan fry the courgette slices and cherry tomatoes very quickly. Leave on a J-cloth ready to build the tart.

    7. 7

      Put half of the spinach in the tart case, add a few pipes of Philly mix and some harissa at the bottom. Then, build up the tart in layers with courgette, pepper, Philly mix, basil leaves and tomato.

    8. 8

      Bake on 180 °C for 6 minutes and serve on a bed of the remaining spinach.

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    Nutritional Information

    Typical valuesPer Serving
    Energy1880.3 kj
    Fat23.0 g
    Carb12.0 g
    Protein47.0 g
    Saturated fat10.0 g

    Philadelphia Classics

    Sweet Potato Philly Cur…

    Philadelphia is available nationwide

    via all good wholesalers.

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