July 4, 2014

Veggie Tart with an Indian Twist

Tart is a baked dish which is filled with sweet or savory with a open top (i.e not covered with the pastry ). Instead of the regular and traditional tart, I had prepared it with an Indian touch with the leftover chutney and masala for June month "5 Ingredient Fix Challenge". The ingredients for the last month challenge was "Flour", "Sugar", "Salt", "Butter" and "Milk" and any variety of innovative tart should be prepared. 

Here is the recipe....

Ingredients :

For Tart :

  • 1 Cup / 100 gms All Purpose Flour / Maida
  • 50 gms Butter, cold and chopped into cubes
  • 1 Tsp Sugar
  • 1/2 Tsp Salt
  • 1 1/2 Tbsp Milk
  • Water as needed

For Filling :

Mint Chutney :

  • 1/2 Cup Mint / Pudina Leaves
  • 1/4 Cup Coriander leaves
  • 2 Green chillies
  • 1/2 inch Ginger Piece
  • Salt to taste
  • 1 Tbsp Oil
  • Water as needed

Veggie Masala :

  • 2 Onions, Finely chopped
  • 2 Tomatoes, Finely chopped
  • 3 Potatoes, Chopped into cubes
  • 1 Capsicum, chopped 
  • 2 Tsp Chilli powder
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Garam Masala Powder
  • 2 Tbsp Oil
  • Salt to taste
  • Water as needed
  • 1 Cup Cheese, grated

Method :

For Tart :

  • Add flour, sugar and salt in a bowl and mix.
  • Add cold butter and mix well with the fingers to form a crumble mixture.
  • Now add milk and water little by little and knead well to form a dough.
  • Cover the dough with cling foil and refrigerate for an hour.
  • Meanwhile, heat 1 Tbsp oil in a pan and add Mint leaves followed by Coriander leaves, ginger and green chillies.
  • Saute for couple of minutes in a medium flame. 
  • Remove, cool and grind into fine paste by adding salt and little water.
  • Once done, transfer into a small bowl and keep aside.
  • Heat 2 Tbsp oil in a kadai or pan and add the chopped onions.
  • Saute till it turns translucent and add the chopped tomatoes.
  • Saute and cook till the tomatoes turns soft and mushy.
  • Add the veggies and mix well.
  • Now add chilli powder followed by Turmeric powder, Garam Masala and Salt.
  • Mix well and add required water.
  • Cover and cook till the veggies gets cooked in a medium flame and the veggie masala should be dry.
  • Once done, remove from the flame and keep aside.
  • Remove the pastry dough from the refrigerator and knead well again.
  • Roll the dough using rolling pin and place it in a tart tin.
  • Remove the excess dough and roll it again to prepare another tart.
  • Now spread Mint chutney in a tart and fill the tart cups with veggie mixture.
  • Sprinkle grated cheese and bake it for 15-20 minutes at 180 degree C in a pre heated oven.
  • Remove and serve hot.

Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"


  1. Yummy and looks amazing dr.I think the taste ll also good.Want one .....

  2. Loved ur idea of indian filling in tarts , would love to try it...

  3. Veggie tart looks great....

  4. Am ready to finish that whole tart rite now.

  5. well explained...never knew that tart can b baked at home and stored