Rustic Tarts With Zucchini & Eggplant
By: Rajani
Published: Saturday, September 4, 2010 - 9:34am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Bake in the center of the oven for about 40 minutes at 200 degree C, or until the crust is browned. 6 Enjoy it warm or cold, just as is, or with hot sauce.