Moroccan Turkey Puff Pastry Tart

This recipe comes with the compliments of News editor Joanna Goodman who writes: 'I threw this together out of the ingredients that were to hand at the time; many of the ingredients are store-cupboard/freezer staples for me, but you may have your own that would work just as well. Don't be afraid to experiment!'

Wine Recommendation: Both Domaine Maby's Lirac Blanc and The Society's Exhibition Gewurztraminer have the concentration to cope with these strong characters without raising a white flag. Harissa, a fiery Moroccan chilli paste, can vary in strength so taste it first - if it seems dangerously hot for your taste, use just a thin film to line the pastry.


Serves 2 generously or 4 as a starter

  • Moroccan Turkey Puff Pastry Tart
  • 250g 1 packet puff pastry
  • 2-3 tbsp harissa paste
  • 1 tbsp olive oil
  • half a red onion, thinly sliced
  • half a red pepper, diced
  • 200g cooked turkey, shredded
  • 2-3 tbsp raisins
  • 2-3 tbsp pine nuts
  • a handful of chopped fresh herbs such as mint, coriander, flat-leaf parsley
  • half a standard pack of feta cheese, crumbled
  • a pomegranate, or a pack of pomegranate seeds
  • a couple of handfuls of rocket leaves
  • salt and black pepper

Pre-heat the oven to 200?C/Gas 6.

Roll out the pastry to cover a greased baking tray. Score a 5cm border around the edge with a sharp knife, taking care not to cut all the way through the pastry. Spread the harissa paste over the base of the tart and set aside while you prepare the filling. Heat the olive oil in a pan, add the onions and cook over a gentle heat until translucent.

Add the pepper and continue to cook for a minute, add the turkey, pine nuts and raisins and mix well. Stir in the fresh herbs. Pile into the reserved pastry case, drizzle a little more olive oil on top, and bake in the oven for about 20 minutes. Once the pastry is golden, remove from the oven and leave to cool for about 10 minutes.

Scatter the tart with rocket leaves, the crumbled feta and the pomegranate seeds. (If you are using a whole pomegranate, cut the fruit in half, hold over the tart, cut side down, and knock the seeds out with a meat hammer or the side of a large knife.)

Serve warm.

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