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MUSHROOMS AND BABY CORN TARTS IN HERBAL SAUCE Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the tart cases:
200 grams plain flour (maida)
100 grams butter
A pinch of salt
For the Herbal Sauce:
1 tablespoon finely chopped onion
1/4 teaspoon finely chopped green chilli
1 level tablespoon plain flour
1 1/4 teaspoon milk
2 tablespoons grated cheese
1teaspoon chopped fresh dill (suva bhaji)
1 table spoon butter
Salt to taste
For the Mushrooms and Baby Corn:
Mushrooms and baby corn, sliced
1tablespoon butter
Salt to taste
Other Ingredients:
Grated cooking cheese
| | METHOD | For the Tart Cases:
Sieve the flour. Add the butter and salt and rub in with the finger tips.
Add about 1 tablespoon of ice-cold water to make a dough.
Roll out the dough to about 3 mm thickness.
Cut into rounds with a fluted cutter of desired size.
Press the cut pieces into tart cases and prick with a fork.
Bake blind in a hot oven at 200 degree C (400 degree F) for 10 to 12 minutes.
Cool the tart cases.
For the Herbal Sauce:
Heat the butter and fry the onion for a few seconds.
Add the green chillies and flour and cook over a slow flame while strirring throughout.
Add the milk gradually and stir continually until the sauce thickens. Add the cheese and cook for 2 minutes.
Add the dill and salt and mix well.
For the Mushrooms and Baby Corn:
Blanch the baby corn in boiling water.
Heat the butter and saute the mushrooms for 3 to 4 minutes.
Add salt and mix well.
How to Proceed:
Arrange the tart cases and fill them with the mushroom and baby corn mixture.
Spread the herbal sauce evenly.
Sprinkle with cooking cheese and grill in a hot oven at 200 degree C (400 degree F) for a few minutes.
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