Michel Roux's Summer Vegetable Pastilla with Harissa
Ingredients
Summery Vegetable Filling:
Harissa:
Method
- Add oil to a large sauté pan and add the beans, baby courgettes and new season onions, sauté for 2-3 minutes. Next add the mangetout and peas and cook for a further 3 minutes. Lastly slice the greens of the new season onions and add them to the pan along with the broad beans. Tear the courgette flowers and discard the stamens, add the flowers to the pan along with the olives and radish tops and stir gently until just cooked. Add the basil along with a little seasoning and then transfer the mixture to a large oven tray and leave to cool.
- While that is cooling, it’s time to start the harissa. Begin by pouring the olive oil into a small saucepan and placing it over a medium heat. Add the chilli and garlic, sauté for 4-5 minutes. Next add the cumin seeds and roasted pepper and continue to cook until everything has softened. Add the zest of ½ lemon and the juice of ½ lemon and season with a little salt. Remove from heat and leave to cool a little.
- Lay 3 pieces of brique pastry in layers, into the bottom of a 24cm flan dish, brush each layer with extra virgin olive oil. Add the cooled vegetables to the middle. Brush another layer of pastry liberally with oil and lay it on top of the vegetables and tuck it around the vegetables. With the next layers, brush both sides of the pastry with olive oil and scrunch the pastry up and place it on top of that layer. Repeat with the next 7 pieces of pastry
- Once all made, brush with a little more olive oil and bake in the oven at 180°c for 15-20 minutes until brown and crisp.
- Spoon the chilli mixture into a small food processor and blend until smooth. Taste and add any extra seasoning if needed. Cut the pastille into wedges and serve each slice with a dollop of harissa alongside.
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