-
Rustic Tarts with Zucchini & Eggplant
I used olive oil for the dough and found the crust so wonderful, crispy and moderately flakey because of the cashew, I am sure if you use butter or shortening it will yield an even flakier shell. But I guess that’s an individual choice. I am already thinking of other fillings like potatoes and peas; spicey pumpkin, even paneer. Ingredients
- for the crust:
- 1 1/2 cup AP flour/maida
- 3/4 cup cashew, roasted and crushed coarsely
- 1/4 cup oil/butter/ghee
- 1 teaspoon cumin
- 1 teaspoon salt
- 3/4 cup icy water for making the dough
- for the filling:
- 2 cups zucchini & eggplant, cubed
- 1 teaspoon garam masala
- 1/2 teaspoon chilly powder (optional)
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 1/2 cup tomato puree
- salt to taste
Directions
- Mix all the ingredients for the filling and roast in a preheated oven at 200 degree C for 20 to 25 minutes, keep checking and at some point in the middle make sure to mix all the veggies up to ensure even roasting.
- In a large bowl rub the flour with the salt and oil/ghee/butter till it looks like breadcrumbs. Then drop in the cumin and crushed cashew. Lightly mix and then sprinkle the water and knead into a tight dough. Donât put all the water at one go, remember to sprinkle and knead. Keep aside for 15 minutes.
- Divide the dough into four sections, roll into balls, sprinkle the work surface lightly with flour and using a rolling pin flatten the balls into thick disks.
- Grease a muffin tray lightly and place each of the 4 disks in the cases, you can fill the empty muffin cases with a little water. Put a spoonful of filling in each tart and lightly pinch the sides.
- Bake in the center of the oven for about 40 minutes at 200 degree C, or until the crust is browned.
- Enjoy it warm or cold, just as is, or with hot sauce.
Share Recipe
Similar Recipes
Leave a review or comment
