Serves: 8 servings

Why this spice: Collected Foods Harissa Spice Powder seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed
• All-purpose flour (for surface)
• 3 Tbsp. unsalted butter, room temperature
• 2 Tbsp. plus 2 tsp. light brown sugar
• Kosher salt
• ⅓ cup harissa
• 1 tsp. ground cumin
• 2 medium sweet potatoes (about 1 lb.), peeled, sliced into ¼"-thick rounds
• 1 small red onion, thinly sliced
• ½ cup white wine vinegar
• 1 Tbsp. coriander seeds
• Flaky sea salt

Directions

1. Heat the oven to 400°F. Roll puff pastry on a lightly floured surface to fit an ovenproof skillet; chill.
2. Melt butter with brown sugar and a pinch of salt in the skillet over medium heat. Stir in harissa and cumin until glossy.
3. Arrange sweet potato rounds and onion in a snug single layer in the skillet. Cook gently until the potatoes start to soften, about 8–10 minutes.
4. Lay the pastry over the vegetables, tuck edges in, and cut a few steam vents. Bake 25–30 minutes until pastry is golden.
5. Rest 5 minutes, then invert onto a plate. Serve warm.

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