Dinner
Homemade Vegetable Tartlets Recipe
Learn how to prepare Homemade Vegetable Tartlets Recipe with this simple recipe. Perfect for Dinner and ideal for Continental lovers....
⏱️
45 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups All Purpose Flour (Maida)
- 140 grams Butter - chilled cut into cubes
- 1 teaspoon Salt - if using unsalted butter
- 3 tablespoons Water - cold at room temperature
- 1 cup Milk
- 2 Whole Eggs
- 3 tablespoons Ricotta Cheese - or malai paneer
- 1 Carrot (Gajjar) - chopped
- 8 Green beans (French Beans) - chopped
- 1 Green Bell Pepper (Capsicum) - chopped
- 6 Cherry tomatoes - halved
- 2 sprig Parsley leaves - chopped
- 2 sprig Basil leaves
- 2 sprig Fresh Thyme leaves
- 2 teaspoons Dried oregano
- Salt - to taste
- 2 teaspoons Whole Black Peppercorns - crushed
Instructions
1
To begin making the greens Tartlets first, For the crust, preheat the oven to 190 degree Celcius.To make the tartlet crust, toss in Maida and shortening in a mixing mixing bowl or the mixing bowl of a food processor.
2
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor).toss in cold liquid as required, till the pastry mix just comes together.
3
(Do not handle the pastry mix too much, work quickly)Make a disk and wrap the pastry mix in plastic film.
4
Keep refrigerated for 45 moments or an hour.shortening 3 (4 inches) loose bottom, fluted tart pot.Cut the pastry mix into 3 parts.
5
Keep the other 2 pastry mix balls refrigerated till you work on the first one.Dust the work surface with a little baking flour and roll out the pastry mix into a circle slightly bigger than the pot.Carefully pick up the rolled out pastry mix and place on the pot.Press the bottom and the sides evenly.
6
Scrape off the excess pastry mix that comes out over the edge.Prick the bottom with a fork and store in the fridge the crust for 10 moments.Repeat these steps for the other 2 pastry mix balls.Cut the baking paper slightly bigger than the tartlets.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)oven-cook for 8-10 moments.
7
Remove the baking paper and beans and oven-cook the crust for 5-6 moments, till it is arid.For the filling, fiery up the shortening in a pot.
8
toss in the shallot and garlic.
9
Saute for a minute and then toss in the vegetables.
10
toast the vegetables for 5-6 moments (or till they just soften).toss in herbs,table salt,pepper and mustard dusting seasoning and incorporate well. whip the eggs in a separate mixing bowl.
11
toss in the dairy liquid and ricotta paneer variance into it.toss in 2-3 spoonfuls of the roasted vegetables in the tartlets.empty the egg-dairy liquid mixture on top of the greens is the tart. Top with shredded paneer variance and place the cherry tomatoes on top.oven-cook for about 15-20 moments or till the filling is set and the top turns brownCool on a wire rack.Invert a glass and place it on a flat surface.
12
Carefully place the tartlet over it.
13
The fluted edge drops down.dish up your greens Tartlets with salad for your weekend dinner. dish up greens Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner.
Recipe Information
Cuisine
Continental
Continental
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
105 mins
105 mins
Recipe Time chart
Preparation Time
45 minsCooking Time
60 minsTotal Time
105 minsMaster Chef
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