Harissa Sweet Potato Tart With Warm Green Olive Salsa

This tasty tart looks stunning and is so simple to make. The pastry is store-bought – sssh, we won't tell if you don't
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Food Prep Bella Martin
Harissa Sweet Potato Tart With Warm Green Olive Salsa

Harissa Sweet Potato Tart With Warm Green Olive Salsa

0 from 0 votes


– 8






  • 375 g 375 frozen all-butter puff pastry, thawed

  • 1 1 free-range egg, lightly whisked

  • 1 small 1 thin (approx 250g) sweet potato, unpeeled, very finely sliced

  • 1 small 1 thin (approx 250g) purple-skinned sweet potato, unpeeled, very finely sliced

  • 2 Tbsp 2 extra virgin olive oil

  • 1 Tbsp 1 tomato paste

  • 1 clove 1 garlic, minced

  • 1 tsp 1 harissa paste

  • 1 tsp 1 fennel seeds

  • Sea-salt flakes and freshly ground pepper, to season

  • 2 Tbsp 2 fresh oregano leaves, plus extra to serve

  • 2 tsp 2 honey

  • Green Olive Salsa
  • ½ cup ½ pitted green Sicilian olives, thinly sliced

  • 2 Tbsp 2 extra virgin olive oil

  • 1 Tbsp 1 baby capers, roughly chopped

  • 1 Tbsp 1 roughly chopped flat-leaf parsley leaves

  • Finely grated zest and juice of ½ lemon


  • Preheat oven to 200°C.
  • Place rolled-out pastry on a large sheet of baking paper.
  • Use a knife to mark a 2cm border around the pastry edge, being careful not to cut all the way through. Brush border with egg. Transfer to a large baking tray and bake for 10 minutes. Remove pastry and set aside for 2 minutes. Use the back of a large spoon to squash the puffed centre of the pastry down to deflate. It’s okay that the pastry will be flaky.
  • Place potatoes in a large bowl. Add oil, tomato paste, garlic, harissa and fennel seeds and toss well. Season and stir in oregano.
  • Arrange potato, in 4 rows, lengthways and slightly overlapping. (We arranged the potatoes by colour but you can mix them up if preferred.) Bake for 20 minutes. Drizzle honey over the sweet potato and return to the oven for a further 5 minutes or until golden.
  • Meanwhile, to make warm green olive salsa, place all ingredients into a medium frypan. Cook, stirring for 2 minutes or until warmed through.
  • Transfer tart to a serving board. Spoon over a little salsa, scatter with extra oregano and serve.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Market tips...

For meat lovers

Thinly slice a chorizo and pan-fry until golden and crisp. Scatter over the top of the tart, just before serving.

Did you know?

Harrisa is a North African condiment, bright red in colour. Made of chilli peppers, garlic and spices such as coriander and caraway. It packs a punch, so we have used it sparingly. Try it in sauces, stews and dressings.

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