Vegetable Tarts

Vegetable Tarts

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

Serves 6

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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)

  • 04

    For the vegetable curry , heat a pan with some oil. Add the chopped onion and saute till golden brown.

  • 05

    Now add the ginger garlic paste, red chilly powder , salt and then stir. Then add the chopped vegetables.

  • 06

    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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