Sunday, February 23, 2014
Tricolour tarts
Tricolor tartIve baked muffins, cookies, breads, cakes but tarts are one thing I had never tried before- probably because the amount of butter that goes into making the tart shell has never been within my healthy cooking boundaries. But what the hell- sometimes its the pride of baking a beauty, that takes more priority than counting calories. As the same time as I was having those tarty thoughts at the back of my mind- I came across Estelles Basic Tart shell recipe- which seemed like a breeze. Ideas for the filling were dime a dozen, but I just decided to use stuff that needed to be used up from my refrigerator.
Armed with a couple of 4 inch tart shells and some fresh veggies and some creative juices to top it all- and the result was these two beauties,a little rustic looking though due to the not-so-perfect shape of the shells.
The twins emerging from the oven Ingredients:
1/2 recipe Easy Quiche Crust (Actually this was a little less than half-froze the remaining dough)
My substitutions were one cup whole wheat flour and 3/4 cup all purpose flour instead of
1 3/4 cups all purpose flour
Half the quantity of butter suggested
1 tsp of thick yogurt instead of creme fraiche
The dough was then spread into two, four inch tins.
For filling-
1 red onion-sliced
1 green pepper-deseeded, sliced
1 ripe tomato-deseeded, sliced
Handful of sweet corn kernels
3 cloves of garlic, finely chopped
1/2 T dried Italian herb mix (Oregano, basil and thyme )
1 tsp Paprika
1/2 tsp salt
2 T Mozarella cheese-grated
1 egg white for glaze / 1 T milk
1 tsp freshly chopped basil
1 tsp olive oil
Method:
Heat the oil in a non stick pan. Add the chopped garlic, saute for 1/2 min. Dont let it turn brown / golden.
Add the remaining ingredients except cheese, egg and basil.
Saute the veggies for 3-4 min on a medium flame. They should be soft yet maintain their shape.
Fill the stuffing into the tarts. Brush with egg while / milk.
Sprinkle 1 T of grated cheese on each tart. Place in oven at 200 C for 5 min or so, until cheese melts.
Garnish with freshly chopped basil.
Note:
The shell was not too crispy and flaky because I didnt use the quanity of suggested butter. The herbed veggies made an excellent filling along with the melted Mozarella.
Serve as a side with pasta or tomato-basil soup.
You could even make these as tartlets and serve them as party snacks / appetizers.
More the number of colours in your food, the richer it is in anti-oxidants. Theres yellow, red and green here and thats good enough a reason for me to send this for Cates ARF Tuesdays.
Add to Del.icio.us
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment