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Sorta Shakshuka Tart

An elegant tart covered in a spicy pepper stew, and topped with eggs and/or cheese.  Perfect for dinner or brunch, as a main or a side dish.

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • puff pastry
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 3 shallots minced
  • 2-3 cups red (and or orange) peppers julienned (the amount needed will be affected by the size of tart you are making)
  • 2-3 roma tomatoes seeded and chopped
  • 1 tbsp Entube Harissa paste or to taste
  • 1 tsp ground cumin
  • 1 bay leaf bruised
  • 1 tbsp sherry vinegar
  • kosher salt and cracked pepper
  • 1 egg, slightly beaten
  • eggs as many as you want to bake up
  • feta cheese (or goat cheese) based on how many you are feeding (estimate 3 tbsp per person)
  • 3 sprigs of fresh thyme
  • 1 tbsp chopped parsley

Instructions

  1. Roll out the puff pastry to 1/6 of an inch (4mm) to fit the tart pan (with removable bottom) you are using (I used an 8"x11" (20cm x 28cm) rectangular one, but a longer narrower one, or even a round one will work well. It will depend on how many you are serving) Once fitted into the pan, prick with a fork all over the bottom and refrigerate.

  2. Preheat oven to 400F

    In a medium sauce pan combine the olive oil and garlic. Cook over med-low heat for about 5 minutes to cook but not brown the garlic.

  3. Add the shallots and red pepper and a few pinches of kosher salt. Cook for about 8 minutes till the pepper is just getting tender.

  4. Add the chopped tomato, harissa and bay leaf. Cook for another 8-10 minutes or until tomatoes are just tender as well. Add the sherry vinegar and more salt and pepper to taste.

  5. Remove the puff pastry from the fridge.

    Brush all over with some beaten egg.

    Removing the bay leaf, arrange the pepper mixture all over the bottom, creating shallow wells where you will later want to add the eggs or cheese.

    Bake the tart for 20 minutes.

  6. Remove from the oven and carefully crack an egg into each well (alternatively, crumble the cheese into the wells)

    Return to the oven and bake for another 6-7 minutes, or until the eggs are set.

  7. Sprinkle with cracked pepper, thyme and parsley

Recipe Notes

I have stated that this serves 6. This is just a guideline. You can serve more as an appetizer dish, if you create more 'wells' for a smaller serving of cheese. It really depends on the size of tart pan you are using.
This recipe uses Entube harissa paste. If you are unable to find this, you can substitute harissa powder.
The ingredient list is also a guideline. If you are making a larger tart or smaller tart, you may want to adjust the pepper and tomatoes. And also adjust the seasonings. This is really more about the method, than the exact amounts. You'll figure it out!!! I have total confidence in you.
The piperade portion (pepper stew) is adapted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits