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Photo of Cottage Cheese, Red Bell-pepper and Mint tart with homemade crust by Simran Oberoi Multani at BetterButter
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Cottage Cheese, Red Bell-pepper and Mint tart with homemade crust

Aug-31-2015
Simran Oberoi Multani
0 minutes
Prep Time
120 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Everyday
  • American
  • Baking
  • Main Dish
  • Egg Free

Ingredients Serving: 5

  1. Crust - 1 1/2 cups all-purpose flour
  2. 100 gms butter very-cold cut into 1/2
  3. 1/2 teaspoon salt
  4. 1/2 garlic powder
  5. 1/2 fresh chopped parsley
  6. 3 to 4 Tbsp ice water
  7. Cottage Cheese
  8. 1 Red Bell-pepper
  9. Freshly chopped mint

Instructions

  1. Cottage Cheese, Red Bell-pepper, Mint are sauteed in a tbsp of oil and lightly seasoned with black pepper, salt, garlic powder and a pinch of mustard powder
  2. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
  3. Combine flour, salt, and seasoning. Add butter and rub it into the flour mix thoroughly, until mixture feels coarse and crumb like.
  4. Add ice water 1 Tbsp at a time, and keep mixing just so that the mixture seems to clump together.
  5. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again.
  6. Knead it gently, wrap it in cling film and refrigerate at least 1 hour. You can keep it for upto 2 days.
  7. To blind bake it. roll it out so that it remains uniform in thickness and spread it on a greased pie tin.
  8. Use a fork to make light pricks throughout the base. Bake the same at 160 degrees in a preheated oven, for about 15-20 minutes.
  9. The filling it put inside the prebaked tart and topped with cheese and baked for 10 minutes at 160 degrees Celsius

Reviews (3)  

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Sukhmani Bedi
Feb-15-2016
Sukhmani Bedi   Feb-15-2016

Jasneet Kaur
Feb-14-2016
Jasneet Kaur   Feb-14-2016

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