Photo of Harissa tomato tarts by WW

Harissa tomato tarts

Points® value
Total Time
35 min
15 min
20 min
Delicious served warm or cold, these tarts make the most of juicy, flavoursome tomatoes. Pack them for a picnic, serve them to guests or enjoy them as part of a buffet spread.


0% fat natural Greek yogurt

180 g

White Self Raising Flour

190 g, plus extra for dusting

Red onion

2 small, thinly sliced


4 large, thickly sliced

Harissa paste

4 teaspoon(s)

Red wine vinegar

10 ml

Olive Oil

1 teaspoon(s)

Parsley, fresh

1 tablespoon(s), chopped


4 portion(s)

0% fat natural Greek yogurt

4 tablespoon(s), 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 180g 0% fat natural Greek yogurt and 180g self-raising 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.