24 November, 2014

Vegetable Tarts with Mozzarella

For the dough:

Plain flour: 3 Cups
Butter: 2 Cup
Ice Water:1 Cup
Salt: 1/4 Teaspoon

Corn Kernels: 1/2 Cup
Tomatoes: 2
Onion: 1/2 Cup
Capsicum: 1
Olive Oil: 3 Tablespoon
Lemon: 1/2
Salt and Pepper to taste

Grated Mozzarella: 1 Cup
Sour Cream: 1/2 Cup
Olives for garnish

Take a deep large bowl and whisk together flour and salt  it. Add butter cubes. Using your fingers, press the butter cubes in the flour till the flour gets crumbly and there are no cubes left as such. Add water and knead to make a stiff dough. Cover the dough with a cling film and allow it to refrigerate for an hour or so.

Take out the ball sized dough and roll it to the size of  your tart pan.
Line the rolled out dough in a greased tart pan. Bake it in a pre heated oven at 200C for 10-15 minutes.
Meanwhile, chop tomatoes, capsicum, onion in small cubes. Bring in all the chopped vegetables and corn kernels in a deep bowl. Add olive oil, sour cream, salt and pepper. Squeeze in some lemon. Toss the ingredients well .
Spoon the  above stuffing mixture in the half baked tarts and top it with the grated mozzarella and olives.
Slide  the stuffed tarts once again in a pre heated oven and bake it at 200 C for 15-20 minutes till the cheese starts melting and the vegetables turn golden brown.

Bring the tarts out of the oven and serve it hot.

Your delicious Vegetable Tarts with Mozzarella  is ready to eat.

Note: You can use muffin pan to make these tarts if the small tart pans are not available.

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