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Preparation Time : 10
Cook Time : 25
Total Time : 35
For the tart cases : Flour - 1.25 cups
Butter - 1/2 cup
Ice water - 3 tbsp
Vegetable curry : Chopped onion - 1
Boiled corn kernels - 1/2 cup
Chopped carrots- 1/4th cup
Chopped beans - 1/4 th cup
Chopped spring onions - 2 tbsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2tsp
Oregano - 1/4 th tsp
Basil - 1/2 tsp
Salt - 1/2 tsp
Refined oil - 1 tbsp
Grated cheese - 3 tbsp
In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
Now roll out the dough and cut small circles using a cookie cutter and line the tart cases/muffin tray cups with them. Blind bake them in a preheated oven at 180℃ for 30 minutes. (Blind baking is baking the tart cases by putting a baking paper on top of tarts and filling them with rice or baking beans)
For the vegetable curry , heat a pan with some oil. Add the chopped onion and saute till golden brown.
Now add the ginger garlic paste, red chilly powder , salt and then stir. Then add the chopped vegetables.
Finally add the the corns, oregano and basil. Fill the tart cases with the Vegetable curry, sprinkle grated cheese and bake them at 180℃ in a preheated oven for 10 minutes.
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