Eggless Savoury Tart

AuthorMeg's Kitchen
RatingDifficultyIntermediate

For first timers, just the thought of making a tart can be daunting but is that not what I am here for?? Simplifying recipes to the point that anyone can make! So that’s what I did. It’s eggless, mess free, very quick, vegetarian and super versatile. Below is the version I did but go ahead and give it a try with your favourite fillings.

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Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
Ingredients for the Tart Base/ Crust
 160 g All Purpose Flour/ Maida
 80 g Chilled Cubed Butter
 ½ tsp Salt
 2 tbsp Chilled Water
Ingredients for the Filling
 ½ tbsp Finely Chopped Garlic
 2 pieces Finely Chopped Green Chillies (optional)
 1 piece Finely Chopped Onions medium
 ½ cup Bell Peppers
 ½ cup Chopped Mushrooms
 ¼ cup Sweet Corn
 ½ cup Roughly Chopped Spinach
 2 tbsp Chopped Coriander
 Salt to Taste
 ½ tsp Pepper
 1 tsp Chilli Flakes (Optional)
 1 tsp Mixed Herbs
 1 tbsp Butter
 1 tbsp Oil
 Grated Cheese - To Garnish
 Basil - To Garnish
 Cherry Tomatoes - To Garnish
Ingredients for the Sauce
 80 ml Milk
 80 ml Amul Cream
 100 g Cottage Cheese
 ¼ cup Processed Cheese
 Salt to Taste
 ¼ tsp Pepper
1
  1. Add chilled butter, flour and salt to your mixer jar and pulse 2-3 minutes.
  2. Now add chilled water and pulse 2 times again.
  3. Bring out the dough onto your work surface and bring it together without kneading.
  4. Flatten it into a disc and refrigerate for at least 60 minutes or freeze for 30 minutes.
  5. Now bring the dough out and place it on a sheet of parchment paper (or plastic) and place another sheet of the same size over it.
  6. Bang the chilled dough with a rolling pin a few times to loosen it up a bit and start rolling it evenly till you achieve 4-6 mm thickness (depending on your preference and filling you are using) and 2 inches bigger in diameter to the tart mould you are using.
  7. Now cuts into small circles (2 inches bigger to the mould you are using) or transfer the entire dough into the mould very carefully.
  8. Tuck in the sides and press them into the mould.
  9. Trim the edges if required.
  10. Pierce the surface ONLY gently with a fork.
  11. Blind bake using any kind of raw beans (rajma, chole, vatana etc) for 20 minutes, with both rods on, centre rack, at 180 degree Celsius for big tarts and 15 minutesfor small tarts.

Direction for Filling
2
  1. Heat oil and butter in a pan.
  2. Add chopped garlic, green chillies and onions and cook for 3-4 minutes till slightly brown.
  3. Now add the bell peppers and mushrooms and cook on high flame.
  4. Add the spinach and sweet corn and cook for 1 minute.
  5. Switch off the flame and season with salt, pepper, chilli flakes, coriander and mixed herbs.
  6. Set aside to cool.
Direction For Sauce
3
  1. Blitz everything in a mixer jar and keep aside to use.
Directions for Final Assembling and Baking
4
  1. Once you have your tart blind baked and ready, and filling and sauce ready begin the final assembling.
  2. Mix your filling in half of your sauce.
  3. Add the filling into the tart and top up with the remaining sauce. Sprinkle cheese and garnish using basil and cherry tomatoes.
  4. Bake again for 10-15 minutes or till the edges of the tart have browned nicely.
  5. Remove and serve hot!
NOTES
5
  • For this recipe, you HAVE to watch the live session video. Its available on Meg’s Kitchen Facebook Page under the videos.
  • You can skip the salt and add 1 tbsp of powdered sugar to make it a sweet tart base.
  • Butter used is salted butter, if using unsalted, increase the salt in the dough
  • In case you are using a filling that does not need baking, then cook the tart completely. Blind bake and then bake again without the beans till fully done. Cool completely, add filling and chill before serving. Garnish before you serve.
  • You can use any savoury or sweet fillings of your choice. I have used vegetables that we like eating at home.

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Ingredients

Ingredients for the Tart Base/ Crust
 160 g All Purpose Flour/ Maida
 80 g Chilled Cubed Butter
 ½ tsp Salt
 2 tbsp Chilled Water
Ingredients for the Filling
 ½ tbsp Finely Chopped Garlic
 2 pieces Finely Chopped Green Chillies (optional)
 1 piece Finely Chopped Onions medium
 ½ cup Bell Peppers
 ½ cup Chopped Mushrooms
 ¼ cup Sweet Corn
 ½ cup Roughly Chopped Spinach
 2 tbsp Chopped Coriander
 Salt to Taste
 ½ tsp Pepper
 1 tsp Chilli Flakes (Optional)
 1 tsp Mixed Herbs
 1 tbsp Butter
 1 tbsp Oil
 Grated Cheese - To Garnish
 Basil - To Garnish
 Cherry Tomatoes - To Garnish
Ingredients for the Sauce
 80 ml Milk
 80 ml Amul Cream
 100 g Cottage Cheese
 ¼ cup Processed Cheese
 Salt to Taste
 ¼ tsp Pepper

Directions

1
  1. Add chilled butter, flour and salt to your mixer jar and pulse 2-3 minutes.
  2. Now add chilled water and pulse 2 times again.
  3. Bring out the dough onto your work surface and bring it together without kneading.
  4. Flatten it into a disc and refrigerate for at least 60 minutes or freeze for 30 minutes.
  5. Now bring the dough out and place it on a sheet of parchment paper (or plastic) and place another sheet of the same size over it.
  6. Bang the chilled dough with a rolling pin a few times to loosen it up a bit and start rolling it evenly till you achieve 4-6 mm thickness (depending on your preference and filling you are using) and 2 inches bigger in diameter to the tart mould you are using.
  7. Now cuts into small circles (2 inches bigger to the mould you are using) or transfer the entire dough into the mould very carefully.
  8. Tuck in the sides and press them into the mould.
  9. Trim the edges if required.
  10. Pierce the surface ONLY gently with a fork.
  11. Blind bake using any kind of raw beans (rajma, chole, vatana etc) for 20 minutes, with both rods on, centre rack, at 180 degree Celsius for big tarts and 15 minutesfor small tarts.

Direction for Filling
2
  1. Heat oil and butter in a pan.
  2. Add chopped garlic, green chillies and onions and cook for 3-4 minutes till slightly brown.
  3. Now add the bell peppers and mushrooms and cook on high flame.
  4. Add the spinach and sweet corn and cook for 1 minute.
  5. Switch off the flame and season with salt, pepper, chilli flakes, coriander and mixed herbs.
  6. Set aside to cool.
Direction For Sauce
3
  1. Blitz everything in a mixer jar and keep aside to use.
Directions for Final Assembling and Baking
4
  1. Once you have your tart blind baked and ready, and filling and sauce ready begin the final assembling.
  2. Mix your filling in half of your sauce.
  3. Add the filling into the tart and top up with the remaining sauce. Sprinkle cheese and garnish using basil and cherry tomatoes.
  4. Bake again for 10-15 minutes or till the edges of the tart have browned nicely.
  5. Remove and serve hot!
NOTES
5
  • For this recipe, you HAVE to watch the live session video. Its available on Meg’s Kitchen Facebook Page under the videos.
  • You can skip the salt and add 1 tbsp of powdered sugar to make it a sweet tart base.
  • Butter used is salted butter, if using unsalted, increase the salt in the dough
  • In case you are using a filling that does not need baking, then cook the tart completely. Blind bake and then bake again without the beans till fully done. Cool completely, add filling and chill before serving. Garnish before you serve.
  • You can use any savoury or sweet fillings of your choice. I have used vegetables that we like eating at home.
Eggless Savoury Tart
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