Vegetable Tartlets Recipe

Name: Vegetable Tartlets Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup All-Purpose Flour (2 cups All Purpose Flour (Maida)); 140 g Butter (140 grams Butter (Salted) chilled cut into cubes); 1 tsp Table Salt (1 teaspoon Salt if using unsalted butter + Salt to taste); 3 tbsp Water (3 tablespoons Water cold at room temperature); 1 cup Whole Milk (1 cup Milk); 2 pieces Egg (2 Whole Eggs); 3 tbsp Ricotta Cheese (3 tablespoons Ricotta Cheese or malai paneer,crumbled); 1 piece Carrot (1 Carrot (Gajjar) chopped); 8 pieces Green Beans (8 Green beans (French Beans) chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) chopped); 6 pieces Cherry Tomato (6 Cherry tomatoes halved); 2 sprig Parsley (2 sprig Parsley leaves chopped); 2 sprig Basil (2 sprig Basil leaves); 2 sprig Thyme (2 sprig Fresh Thyme leaves); 2 tsp Dried Oregano (2 teaspoons Dried oregano); 2 tsp Black Peppercorns (2 teaspoons Whole Black Peppercorns crushed)

Vegetable Tartlets Recipe - Dessert Recipes (Indian)

105 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

All-Purpose Flour2 cup · 2 cups All Purpose Flour (Maida)
Butter140 g · 140 grams Butter (Salted) chilled cut into cubes
Table Salt1 tsp · 1 teaspoon Salt if using unsalted butter + Salt to taste
Water3 tbsp · 3 tablespoons Water cold at room temperature
Whole Milk1 cup · 1 cup Milk
Egg2 pieces · 2 Whole Eggs
Ricotta Cheese3 tbsp · 3 tablespoons Ricotta Cheese or malai paneer,crumbled
Carrot1 piece · 1 Carrot (Gajjar) chopped
Green Beans8 pieces · 8 Green beans (French Beans) chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) chopped
Cherry Tomato6 pieces · 6 Cherry tomatoes halved
Parsley2 sprig · 2 sprig Parsley leaves chopped
Basil2 sprig · 2 sprig Basil leaves
Thyme2 sprig · 2 sprig Fresh Thyme leaves
Dried Oregano2 tsp · 2 teaspoons Dried oregano
Black Peppercorns2 tsp · 2 teaspoons Whole Black Peppercorns crushed

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Steps

1To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius.
2To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor. Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor).
3Add cold water as required, till the dough just comes together. (Do not handle the dough too much, work quickly)
4Make a disk and wrap the dough in plastic film. Keep refrigerated for 45 minutes or an hour.
5Grease 3 (4 inches) loose bottom, fluted tart pan.Cut the dough into 3 parts. Keep the other 2 dough balls refrigerated till you work on the first one.
6Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.
7Carefully pick up the rolled out dough and place on the pan.Press the bottom and the sides evenly. Scrape off the excess dough that comes out over the edge.
8Prick the bottom with a fork and refrigerate the crust for 10 minutes.Repeat these steps for the other 2 dough balls.
9Cut the baking paper slightly bigger than the tartlets.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)
10Bake for 8-10 minutes. Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry.
11For the filling, heat the butter in a pan. Add the onion and garlic. Saute for a minute and then add the vegetables. Roast the vegetables for 5-6 minutes (or till they just soften).Add herbs,salt,pepper and mustard powder and mix well.
12Whisk the eggs in a separate bowl. Add the milk and ricotta cheese into it.
13Add 2-3 spoonfuls of the roasted vegetables in the tartlets.Pour the egg-milk mixture on top of the vegetable is the tart.
14Top with shredded cheese and place the cherry tomatoes on top.Bake for about 15-20 minutes or till the filling is set and the top turns brown
15Cool on a wire rack.Invert a glass and place it on a flat surface. Carefully place the tartlet over it. The fluted edge drops down.Serve your Vegetable Tartlets with salad for your weekend dinner.
16Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner.