Name: Harissa tomato tarts
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
Ingredients: 180g 0% fat natural Greek yogurt, plus 4tbsp to serve; 180g self-raising flour, plus 2tsp for dusting; 1/2 small red onion, thinly sliced; 4 tomatoes, thickly sliced; 4tsp harissa paste; 2tsp red wine vinegar; 1tsp olive oil; 1tbsp chopped fresh flat-leaf parsley; Rocket, to serve

Three harissa tomato tarts on a wooden chopping board

This tasty tart is low in salt and saturated fat and is great for a summer lunch or picnic. Thanks to WW (Weight Watchers UK) for this recipe.

Serves

Prep

15 minutes

Cook

20 minutes

Each 310g serving contains (excludes serving suggestion)

KCal

260

Carbs

48.1g

Fibre

2.8g

Protein

14.4g

Fat

2.5g

Saturates

0.4g

Sugars

10.4g

Salt

0.67g

What makes a healthy, balanced diet?

Ingredients

180g 0% fat natural Greek yogurt, plus 4tbsp to serve

180g self-raising flour, plus 2tsp for dusting

1/2 small red onion, thinly sliced

4 tomatoes, thickly sliced

4tsp harissa paste

2tsp red wine vinegar

1tsp olive oil

1tbsp chopped fresh flat-leaf parsley

Rocket, to serve

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Method

Step 1

Preheat the oven to 200°C, fan 180°C, gas mark 6, and line 2 baking trays with baking paper.

Step 2

Put the yogurt and the flour into a mixing bowl and season well. Mix until a soft dough forms.

Step 3

Dust a work surface with the flour. Divide the pizza dough into 4 pieces and roll out each piece to a 15cm circle. Transfer to the prepared baking trays, scatter over the onion then top with the tomato slices.

Step 4

In a small jug, combine the harissa paste, vinegar and oil, then season well. Drizzle or brush the harissa mixture over the tomato slices, then bake the tarts for 20 minutes until the dough is crisp and golden.

Step 5

Spoon over the yogurt, scatter over the chopped parsley and serve with the rocket on the side.

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Harissa tomato tarts

Ingredients