Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Unroll the pastry and cut into four equal rectangles. Transfer to a large, lined baking tray (or use two trays if needed). Score a 1cm border around each pastry rectangle, prick the middles with a fork and lightly brush all over with beaten egg. Bake for 18-20 minutes until the pastry is crisp and golden.
3. Meanwhile, for the houmous, drain and rinse the chickpeas, reserving 2-3 tablespoons of the liquid. Put the chickpeas, garlic, olive oil, tahini, lemon juice and za’atar into a food processor and blitz until smooth, adding the reserved chickpea water to loosen. Season to taste.
4. Remove the pastry from the oven. Slice the tomatoes into thirds using a small, serrated knife. Carefully spread a thin, even layer of the harissa within the border of each pastry, then dollop and spread the houmous on top. Add the tomatoes and sprinkle with a pinch of sea salt flakes and extra za’atar.
5. Return the tarts to the oven for 20-25 minutes until the tomatoes are nicely roasted.
6. Let cool for a few minutes before serving warm, or enjoy at room temperature, topped with coriander if you like.

Serve with

Herby green slaw