Savoury Tart


For Tart:

Maida: 300 gms Fat: 175 gms Salt: 5 gms Stuffing: Palak: 2 bunches Galic: 10 gms Babycorn: 100 gms White butter: 20 gms Maida: 20 Gms Milk: 100 ml Salt: To taste Nutmeg: Pinch

White pepper powder: 25g


Mix maida, salt and creamed fat. Sprinkle a bit of water and mix them nicely. Do not knead. Cover with wet cloth and leave for about 30 minutes. Chop spinach, babycorn. Heat butter and add maida and cook. Add milk & make thick white sauce. Boil spinach & babycorn. Heat oil/butter and add chopped garlic, spinach and babycorn, white sauce, salt, white pepper powder and a pinch of nutmeg. Cook till it becomes thick. Layer the short crust pastry dough in tart mould and bake it in 150c for 15 minutes. When the tart shell is ready cool it for some time. Stuff the tart shell with spinach mixture and top them with grated cheese. Heat till cheese melts and serve hot.

S. Ashok Kumar

(The writer is the Executive Chef, The Residency)

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