Vegetable tarts | How to make Vegetable tarts

By Sreemoyee Bhattacharjee  |  22nd Jan 2017  |  
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  • Vegetable tarts, How to make Vegetable tarts
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

59

0

About Vegetable tarts Recipe

The goodness of the veggies inside a crispy savoury tart, best way to make the kids eat veggies.

Vegetable tarts is delicious and authentic dish. Vegetable tarts by Sreemoyee Bhattacharjee is a great option when you want something interesting to eat at home. Restaurant style Vegetable tarts is liked by most people . The preparation time of this recipe is 20 minutes and it takes 20 minutes to cook it properly. Vegetable tarts is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vegetable tarts. Vegetable tarts is an amazing dish which is perfectly appropriate for any occasion. Vegetable tarts is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vegetable tarts at your home.

Vegetable tarts

Ingredients to make Vegetable tarts

  • For the tart cases :
  • maida 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
  • Basil
  • salt
  • Refined oil
  • Grated cheese

How to make Vegetable tarts

  1. 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.
  2. 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.
  3. 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)
  4. For the vegetable curry , heat a pan with some oil. Add the chopped onion and saute till golden brown.
  5. Now add the ginger garlic paste, red chilly powder , salt and then stir. Then add the chopped vegetables.
  6. Finally add the the corns, oregano and basil.
  7. 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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