Veggies, Sprouts n Cheese all in one healthy homemade tart? Yes, these homemade tarts are baked with whole wheat n oat flour. The best part of these homememade tarts is that they are baked in a jiffy!!
Ingredients for the Tarts:
1 cup whole wheat flour
Little less than half a cup of oat flour
Water for kneading the flour
5tbsp of raw Kidney beans (to fill the tart mould while baking)
Ingredients for the filling:
1/2 a cup of slightly steamed veggies of your choice
1 tbsp of mung sprouts
2 tsbp of paneer/cheese cubes (low fat)
1 tbsp of Olive oil
A few sprigs of fresh cilantro for garnishing
Dressing:
1 tbsp of Mustard oil
1/2 tbsp of lemon juice
1/2 tsp of freshly ground black pepper
Salt to taste
Mix well and keep it aside.
Method:
Make the tarts first....knead the wheat and oat flour to a medium soft dough. Preheat the oven to 180deg C. Take the tart moulds (preferably non stick) and grease them slightly. Roll out the dough into small roundels and carefully place each of them into the tart moulds. Take a fork and prick lightly on the base of the tart so that it does not fluff while baking. Fill each tart with a few kidney beans and set them in the preheated oven. Bake for 10 minutes. Remove from the oven and let the tarts cool down to room temperature. Remove the kidney beans and gently pull out the tart from the mould. Set them aside
Now let us the make the filling ready....take a pan, add a tbsp of Olive oil and throw in all the veggies and sprouts. Saute for five minutes and add the cheese/paneer cubes and salt and switch of the gas.
Por the dressing over the sauteed mix and mix well.
Take the tarts and fill each of them with the dressed filling, garnish with fresh cilantro and serve immediately or else the tarts would become soggy!
Ingredients for the Tarts:
1 cup whole wheat flour
Little less than half a cup of oat flour
Water for kneading the flour
5tbsp of raw Kidney beans (to fill the tart mould while baking)
Ingredients for the filling:
1/2 a cup of slightly steamed veggies of your choice
1 tbsp of mung sprouts
2 tsbp of paneer/cheese cubes (low fat)
1 tbsp of Olive oil
A few sprigs of fresh cilantro for garnishing
Dressing:
1 tbsp of Mustard oil
1/2 tbsp of lemon juice
1/2 tsp of freshly ground black pepper
Salt to taste
Mix well and keep it aside.
Method:
Make the tarts first....knead the wheat and oat flour to a medium soft dough. Preheat the oven to 180deg C. Take the tart moulds (preferably non stick) and grease them slightly. Roll out the dough into small roundels and carefully place each of them into the tart moulds. Take a fork and prick lightly on the base of the tart so that it does not fluff while baking. Fill each tart with a few kidney beans and set them in the preheated oven. Bake for 10 minutes. Remove from the oven and let the tarts cool down to room temperature. Remove the kidney beans and gently pull out the tart from the mould. Set them aside
Now let us the make the filling ready....take a pan, add a tbsp of Olive oil and throw in all the veggies and sprouts. Saute for five minutes and add the cheese/paneer cubes and salt and switch of the gas.
Por the dressing over the sauteed mix and mix well.
Take the tarts and fill each of them with the dressed filling, garnish with fresh cilantro and serve immediately or else the tarts would become soggy!
No comments:
Post a Comment