Savory Rose Harissa Tarts
I’ll be honest with you: I have been really struggling to focus on the writings that usually accompany my recipes. I’m writing this amidst a powerful resurgence of the Black Lives Matter movement, and all of my energy lately has been going into listening, learning, and trying to be an ally in this vastly important time in history. That said, I’ve definitely needed the balance of creating my artwork and recipes to keep me grounded. Consider this a bookmark for more writing later on when my mind and heart feel a little more focused.
Anyways, about the tart:
At first glance, this looks like a fairly well-behaved, rather British sweet tart. Once you bite in, however, you’ll be rewarded with an intensely flavorful savory tart with Middle Eastern flavors and, surprisingly, a lingering hint of wild rose.
This recipe makes four 4” tarts, perfect for a main course.
Wild Rose Harissa:
Harissa is a spice paste that I have fallen in love with. Many different varieties can be found throughout Northern Africa and the Middle East, but the recipes that really caught my eye were the ones made with rose petals. I have been so enchanted by the versatility of this unique flavor! It’s wonderful in desserts, but roses are also a beautiful flavoring when paired with more savory ingredients. I think you will enjoy this sauce!
I made mine pretty mild but you could definitely go hotter!
Ingredients:
3 Red bell peppers
5 garlic cloves
½ - 4 whole chipotles in adobo sauce, depending on spice tolerance
½ c. sundried tomatoes
4 Tbs. olive oil - I used the oil from the sundried tomatoes (plus extra)
1 tsp cumin seeds
1 tsp. Coriander seeds
3/4 c. fresh rose petals
1 Tbs. lemon juice
1 tsp salt
½ tsp. Rose water (add another ½ tsp. If you want it extra rosy.)
Directions:
De-seed the red peppers and slice into halves. Place them skin-side up with the garlic on a roasting pan. Drizzle with olive oil and roast at 250F for an hour.
Toast the seeds in a cast iron skillet over low heat for a few minutes, or until fragrant. Remove from heat and grind well.
Put the red pepper slices, garlic, ground seeds, chipotles (starting low - you can always add more!), rose petals, lemon juice, salt, and rose water into a food processor. Pulse until the mixture is well combined and slightly chunky. Taste and adjust seasonings as needed.
Spoon into sterilized jars and top with a thin layer of olive oil (which helps with preservation.) Keep in the refridgerator and use within three weeks, or freeze it in ice cube trays to last much longer.
Plant-Based Savory Rose Tarts:
You might not think that delicate, floral rose can stand up to chickpeas and roasted eggplant, but you’d be wrong! It blends wonderfully with the peppery and rich Middle Eastern - based flavors to make a plant-based tart that is as delicious as it is visually stunning. They’re surprisingly easy and quick to make and really do make a stunning presentation! Your guests will have a tough time not thinking they are dessert. Just for fun, try pairing them with these sweet rose tarts in this post about a rose tasting menu!
Pickled Radish Roses:
These make up the beautiful decoration on these plant-based tarts. If you’re a fan of pickles, you’ll love these! If you’re not, you may want to use them more sparsely in your decoration or remove them before eating the tart. (Personally, I think that would be crazy, as they are so delicious!)
Ingredients:
1 lb watermelon radishes*
1 c. white vinegar
2 c. water
1 ½ Tbs. sea salt
1 Tbs. sugar
1 tsp. Pickling spice
*if you can’t find watermelon radishes, use other radishes and add 1 small beetroot to the mix to color them pink.
Tarts:
These are the ingredients for the pastry, and also other ingredients that you’ll need in assembling the tarts.
Ingredients;
2 c. almond flour
½ c. tapioca starch
3 Tbs. sesame seeds
1 tsp. Sea salt
1 Tbs.. olive oil
1 Tbs. ice water (plus a little more if needed)
2 Tbs. chopped parsley
2 Tbs. powdered sumac
½ c. pine nuts
Chickpeas:
1 can chickpeas, drained and rinsed
1 Tbs. olive oil
2 Tbs. rose harissa
Salt, to taste
Smoky eggplant: based on Baba Ganoush
1 large eggplant
1 Tbs. olive oil
1 clove garlic, miced
1 1/2 Tbs. tahini
1-2 Tbs fresh lemon juice, to taste
1 tsp. Smoked paprika
Salt and pepper, to taste
Directions:
Start the pickled radishes first. Slice the radishes into very thin slices. Put them in a large saucepan with the vinegar, water, salt, sugar, and pickling spice. Bring to a boil, then shut off the heat and let the pot sit uncovered while you work on the rest of the tart.
Preheat the oven to 400F to make the crust. Put the almond flour, tapioca starch, sea salt, and sesame seeds in a food processor and pulse until mixed. Add the olive oil and pulse again until the mixture is sandy and a bit soft. Add the water, 1 Tbs. at a time, until the dough comes together into a soft dough. Divide into four even sections. Grease tart pans. Press the pastry into the tart pans with an even thickness of ¼” thick. Prick with a fork. (Optional: freeze for 5 minutes to help get a more crisp crust.) Press some parchment paper or aluminum foil into the pans and fill with pie weights or beans. Cook for 15 minutes, then remove the aluminum foil and pie weights and bake until golden, about 5 minutes more. (Note: you may need to let the tarts cool slightly before removing aluminum foil if the crust is sticking to it!) Place on a cooling rack to cool.
Increase oven to 425F and place an oven rack at the top of the oven. This will help get the eggplant to broil! Slice the eggplant in half, then cut slits in the flesh on the cut half that go in about 1 cm. Sprinkle the eggplant generously with salt and let sit for 15 minutes so it can release some of its moisture. Wipe them off with a clean dishcloth, removing as much moisture as possible.
Place the eggplant halves flesh-side-down on a non-stick baking sheet. Drizzle with olive oil and roast for 30-40 minutes. The skin should be shriveled and the flesh should be tender. Remove from the oven, then cover the pan with aluminum foil. Set aside.
Toss the chickpeas with the rest of their ingredients and put on a non-stick pan. Roast for 10 minutes, then let cool and set aside.
After 10 minutes of cooling the eggplant, remove the foil. Then, carefully peel away the skin and discard. Place the flesh into a food processor and add the other ingredients. Blend until creamy. Adjust the seasonings as needed.
Toast the pine nuts in a cast iron skillet until golden and fragrant.
To assemble the tarts, layer the spiced chickpeas, then sprinkle on the toasted pine nuts and parsley. Top with eggplant (it’s easier to use a piping bag with a large tip) and sprinkle with sumac.
To make the roses, set the slices of pickled radishes out on some paper towels to dry. Cut them in half to make half circles. Lay out a line of 10 half slices or so, overlapping them slightly. Gently roll up the line to form a rose. Press it into the surface of the tart and repeat the process to make more, filling in around the edges with more radish slices if needed. Chill and serve.
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Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!