Rustic Tarts With Zucchini & Eggplant


for the crust:
1 1/2 cups AP flour/maida
3/4 cup cashew, roasted and crushed coarsely
1/4 cup olive 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


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. Don’t 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.


1 servings


Saturday, September 4, 2010 - 9:34am


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