With November comes cold weather, Thanksgiving , pies and tart baking.
While browsing for savory pies I came across a recipe "Autumn tart" which I baked for a friendsgiving pie/baking contest which I eventually couldn't attend.
Tart Crust:
1 1/4 cup Besan/Chickpea flour
2/3 cup Maida/All purpose flour
2 Tbsp Corn Starch
1 tsp Dry Thyme
3 tsps Black pepper powder
1 tsp salt
6 tbsps canola oil
6 tbsps Ice cold water
Filling:
Red Onions 1/2 cup(finely chopped)
White Onions 1/2 cup(finely chopped)
Celery 1/2 cup ( chopped)
Mushrooms 6 (finely chopped)
Leeks 1 tbsp (finely chopped)
Garlic greens 1tsp (finely chopped)
Carrots 1/2 cup (finely chopped)
Salt per taste
Spice powder 1 tsp ( I used homemade sambar powder)
Oil for sauteing vegetables
Making the crust:
Mix the flours, corn starch, salt , spices with your hands . Add the oil and water slowly to form a dough. Make it into a ball and refrigerate for 30 minutes.
After 30 minutes preheat the oven to 400 F. Grease the baking pan and press down the tart dough evenly along the pan. Use dry flour if dough is sticky. Prick the bottom with a fork to allow ventilation to prevent the dough from puffing up. Bake for 20 minutes or until the crust is light brown.
Filling:
While the crust is baking, heat a pan. Once the pan is hot add oil. Add the onions and saute till light brown. Then add the chopped celery , mushrooms and celery with the salt and spices. Saute for about 5-7 minutes until the mushrooms well sauteed. Then add the carrots cook covered until it softens.
When the tart is done remove from the oven, let it cool. Fill the tart with the filling, add some cheese.
Toast for about 5 minutes until cheese melts and serve.
Tips:
1.Use some dry flour on a cutting board to roll into dough if too sticky before refrigeration.
2.The vegetables can be what is available during the season.
3. I flattened out the leftover dough to make some snack bites.
While browsing for savory pies I came across a recipe "Autumn tart" which I baked for a friendsgiving pie/baking contest which I eventually couldn't attend.
Tart Crust:
1 1/4 cup Besan/Chickpea flour
2/3 cup Maida/All purpose flour
2 Tbsp Corn Starch
1 tsp Dry Thyme
3 tsps Black pepper powder
1 tsp salt
6 tbsps canola oil
6 tbsps Ice cold water
Filling:
Red Onions 1/2 cup(finely chopped)
White Onions 1/2 cup(finely chopped)
Celery 1/2 cup ( chopped)
Mushrooms 6 (finely chopped)
Leeks 1 tbsp (finely chopped)
Garlic greens 1tsp (finely chopped)
Carrots 1/2 cup (finely chopped)
Salt per taste
Spice powder 1 tsp ( I used homemade sambar powder)
Oil for sauteing vegetables
Making the crust:
Mix the flours, corn starch, salt , spices with your hands . Add the oil and water slowly to form a dough. Make it into a ball and refrigerate for 30 minutes.
After 30 minutes preheat the oven to 400 F. Grease the baking pan and press down the tart dough evenly along the pan. Use dry flour if dough is sticky. Prick the bottom with a fork to allow ventilation to prevent the dough from puffing up. Bake for 20 minutes or until the crust is light brown.
Filling:
While the crust is baking, heat a pan. Once the pan is hot add oil. Add the onions and saute till light brown. Then add the chopped celery , mushrooms and celery with the salt and spices. Saute for about 5-7 minutes until the mushrooms well sauteed. Then add the carrots cook covered until it softens.
When the tart is done remove from the oven, let it cool. Fill the tart with the filling, add some cheese.
Toast for about 5 minutes until cheese melts and serve.
Tips:
1.Use some dry flour on a cutting board to roll into dough if too sticky before refrigeration.
2.The vegetables can be what is available during the season.
3. I flattened out the leftover dough to make some snack bites.
