Savoury Tart Recipe From Harshita Mundhra
We love working with different local talent here at Motherland Studio! Recently we got the opportunity to collaborate with Harshita Mundhra from Ovenly. Staring at her mouth-wateringly beautiful cakes in the office all day was no easy task. That's why we thought we'd do you all a favour by sharing one of her recipes so you can enjoy the creations for yourself. This one is the secret to a perfect golden brown pie crust with a couple of filling options.
Contrary to popular liking of sweet tarts, this recipe is a savory tart which although many haven't tried, is also quite appleaing as you will find out after tasting this scrumptious recipe. Savoury tarts are perfect for picnics or a relaxed summer setting and definitely will feed the crowd!
SWEET POTATO WITH PIRI
PIRI PIE
Pate Brise
400 gm Maida
200gm Butter
2 Tbsp cold water
Method:
Measure Maida in a bowl.
Take Frozen butter and grate it in the bowl. Rub both together with the palm of
your hands . Now add cold water and knead it like a dough. Do not overmix. Line
your tart and half bake it at 180 C for 15 min from the bottom.
Once out from oven put
your savoury filling and bake again at 180 C for 30-40 min until a toothpick
comes out clean.
HOW TO BOIL SWEET POTATO :
½ kg sweet potato peeled.
( Try finding broader potatoes)
Cut in circular Shape,
approx. ½ cm width & quickly soak in a bowl of milk.
After 10 min , keep the
milk separately and boil the potatoes in hot water for 30 minutes.
Once soft , you have
reached the optimum texture.
POTATO-PIRI PIRI TOSS:
1 tbsp, sesame oil
1 cup chiffonade cut
Parsley
4tbsp Piri piri powder ( I
prefer using Keya )
1 L milk ( use the whole milk to make Chenna)
½ TBsp Besan
120
gm milk ( POUR AT THE END )
Salt
Pepper
60
gm cream cheese/ goats cheese ( SPRINKLE AT THE END )
FOR SWEET POTATO SAVOURY FILLING:
Mix the Savoury filling with 2tbsp chopped garlic, 2 tbsp piri piri
powder and 1 cup chopped parsley. Mix it will and press down on the half baked
tart. Decorate top with potato-piri piri mix.
FOR SPINACH & LEEK SAVOURY FILLING:
1 bunch Spinach
leaves
1 leek
½ Red onion
1 cup chopped
parsley
Cut the stem of the spinach. Wash it under running water until
clean. Boil in 1tsp salt and 1 tbsp sugar . It takes around 8 min in high heat
for spinach to boil and reach a soft texture. Make sure it does not wilt. Drain
the water and shock it by soaking it in cold water.
For the leek, Only use the stem and cut in circular shape. Do not
use the leafy part of the plant. Use it for composting or add it to a vegetable
broth.
Slice the onions very thinly or as your prefer in your mixture. Chop
the parely.
Add all of these to the basic savoury filling mixture.
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