Savoury baking – Mediterranean Tarts – Made using a Kwik Mix Flour from Kadhali, which is Gluten-Free, Protein-Rich, Healthy flour. The flour is a mix of —
- Banana flour – is a probiotic, high in RS -2 starch, ideal for diabetics n celiac patients.
- Jowar flour – high in proteins, dietary fibre, calcium, iron, potassium, phosphorus.
- Brown rice flour – high in magnesium; good for the heart, aids digestion, helps circulation
- Tapioca flour – aids digestion, helps circulation.
We have been dealing with maida (all purpose flour) since years now. The sad part is we know, it’s not good for health. Switching to a healthy flour is a smart move.
When our taste-buds are not familiar with a new flour, it gets a little difficult to bake interesting dishes, that are liked. Kadhali is a brand that deals in gluten-free flour. Namrata (Kadhali owner) approached me for the recipes that can be prepared using her flour. The ideas and the ingredients went behind the making of her easy to use flour are quite wonderful. I am honestly, impressed.
My first recipe using the healthy Kiwk Mix Health Flour is Mediterranean Tarts. As its a healthy flour, it was important for me to mask the flour flavours with something deliciously overpowering. The Mediterranean flavour algorithm is quite close to our Indian taste-buds.
The Filling that went in the baked tart shells is just awesome. To be honest the leftover filling was also used on the crackers at my home.
I have also use flavoured butter for the making of tart shells. To make flavoured butter, we need.
1/2 cup butter, softened
1 tablespoon chopped sun-dried tomatoes
Neelam Foodland Sun Dried Tomato (500g)
1 tablespoon chopped black olives
Disano Pitted Black Olives, 470g
1 tablespoon dry oregano
Easy Life Oregano Seasoning 250 Grams
1/4 to 1/2 teaspoon chopped fresh garlic
Combine all ingredients in medium mixing bowl; stir to mix well. Spoon butter mixture onto a long side of waxed or parchment paper. Wrap edge of the paper over butter and roll into a log about 10 inches in length. Refrigerate until firm.
When we make tarts; one of the most important parts is the base. It is so important to maintain the flaky texture. At no point, your tart should get soggy bottoms. There are few rules in the making of the tart shell.
1. If you are not gonna serve the tart immediately, don’t fill them up beforehand.
2. Use a food processor on pulse mode to make the dough.
3. Make sure that the rolled out dough to fill the tart shells is not very thick.
4. I have used parchment paper to roll the dough. Take two sheets of parchment paper and place the dough in between and use a rolling pin to roll out thin dough sheet. This way the kitchen remains neat and you don’t need any extra flour to roll out.
5. Before baking, make sure you use a fork to pierce holes in the tart.
6. Chill the prepared tarts before baking or you will lose the shape when baked.
7. Carefully control the amount of liquid that goes into the making of the pie crust. Too much water will yield a tough crust. However, without proper hydration, the crust will be dry and difficult to roll.
8. Make sure your butter is chilled before you incorporate into the flour, and use ice-cold milk so the butter doesn’t melt as you mix the dough.
9. You will have to chill the dough at regular intervals before baking. Let me put in simple words – Make the dough in a processor – Chill the dough – Roll the dough in between parchment paper and spread on to the pie tin, so it takes the shape – Chill it again – Bake it – Let it cool.
10. Fill the tart shell just before serving them. If you plan to bake them before and keep in an airtight container till the time you use them.
1 red and 1 yellow bell pepper
1/4 cup (60ml) extra virgin olive oil
Borges Extra Virgin Olive Oil -1L-glass bottle
2 large onions, thinly sliced
1 garlic clove, minced
2 tablespoons red wine vinegar
2 tablespoons brown sugar
Rajshree Demerara Sugar Zip Pack, 500 Grams
1/2 teaspoon Tabasco
Tabasco Red Pepper Original Sauce, 60ml
For the Tart Shell
1 and 1/4th cup of Kwik Mix flour
100 gm of flavoured butter (chilled and chopped into big chunks)
2 -3 spoons of cold milk
1/2 teaspoon of Salt
Cherry tomatoes, thinly slice
Fresh ricotta and Microgreens
Some pepper and Olive oil to drizzle
For the tart shells – Place the flour, chilled, flavoured butter and salt in a food processor and pulse until fine crumbs. Add a spoonful of cold milk and process. If it forms into a dough ball, don’t add more milk. Otherwise, add another spoon full of milk and mix until mixture comes together in a smooth ball. Chill for 30 minutes, Roll the dough in between two sheets of parchment paper into a thin sheet.
Spread on the tart tins AST Works 10 pcs/Set Mini Egg Tart Molds Shell Cupcake Cake Tin Baking Tool Muffin Steel and use fingers to press a little, so it takes the shape. Places these tart shells again in the fridge for another 30 minutes.
Meanwhile, heat a grill to medium-high. Halve the capsicums and remove the seeds. Place capsicum, skin-side up, on a baking tray and grill until skins are blackened. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes. Remove and discard the skin, then thinly slice the flesh.
Heat 2 tablespoons oil in a pan over medium-low heat. Add onion and cook, stirring occasionally, until soft. Add capsicum, garlic, vinegar, sugar and Tabasco. Cook, stirring, for a further 20 minutes or until thick and reduced. Season and set aside.
Preheat the oven to 150°C. Use a fork to praise the prepared tart shells and bake for 15 minutes, until golden and dry.
Once done place the baked tart shells on a wire rack to cool completely. Then fill with capsicum mixture and arrange tomato slices on top, slightly overlapping. Return to the oven for a further 5 minutes to warm through. Drizzle with remaining 1 tablespoon oil, sprinkle some fresh ricotta and some fresh herbs before serving.