These Harissa Veggie Tarts are bite-sized delights | New Idea

Ingredients

• 250g peeled and diced butternut pumpkin (see tip)
• 1 small red capsicum, roughly chopped
• 1 medium (150g) zucchini, roughly chopped
• 1 small red onion, roughly chopped
• 1½ tbsp Harissa Middle Eastern Spice Blend
• 1 tbsp olive oil
• 135g tub roasted red capsicum dip
• 4 eggs
• 150g fresh ricotta, crumbled
• 100g Greek-style feta, crumbled
• 3 sheets frozen shortcrust pastry, just thawed
• Baby rocket, to serve (optional)