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Harissa tomato tarts

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Three harissa tomato tarts on a wooden chopping board
This tasty tart is low in salt and saturated fat and is great for a summer lunch or picnic. Thanks to WW (Weight Watchers UK) for this recipe.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 310g serving contains
KCal
260
Carbs
48.1g
Fibre
2.8g
Protein
14.4g
Fat
2.5g
Saturates
0.40g
Sugars
10.4g
Salt
0.67g
Ingredients
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Ingredients
180g 0% fat natural Greek yogurt, plus 4tbsp to serve
180g self-raising flour, plus 
2tsp for dusting
1/2 small red onion, thinly sliced
4 tomatoes, thickly sliced
4tsp harissa paste
2tsp red wine vinegar
1tsp olive oil
1tbsp chopped fresh 
flat-leaf parsley
Rocket, to serve
  1. Preheat the oven to 200°C, 
fan 180°C, gas mark 6, and 
line 2 baking trays with 
baking paper.
  2. Put the yogurt and the 
flour into a mixing bowl and season well. Mix until a soft dough forms.
  3. Dust a work surface with the flour. Divide the pizza dough into 4 pieces and roll out each piece to a 15cm circle. Transfer to the prepared baking trays, scatter over the onion then 
top with the tomato slices. 
  4. In a small jug, combine 
the harissa paste, vinegar and oil, then season well. Drizzle 
or brush the harissa mixture 
over the tomato slices, then bake the tarts for 20 minutes until the dough is crisp 
and golden. 
  5. Spoon over the yogurt, 
scatter over the chopped parsley and serve with the rocket on the side.

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Special Diets
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Carbs
1.0g
KCal
28
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