Spring is when life’s alive in everything.
The days are getting longer and the snows in Tahoe must be melting away. Spring is in the air. There is glorious sunshine on the way, colorful flowers down the streets and gentle crisp breeze to comfort me. My home is filled with summer toys, blowing bubbles, projects and recipes to entertain the coming season. Spring to me means lots of street festivals, baseball games, BBQs and events to keep us busy throughout the season. For the happy girl in me, I baked few crunchy tarts with Indian filling. When it comes to filling, keep your creativity flowing! Tart can be made out of any fruit or vegetable – some say artichoke, plum tomatoes and cheese, for some its ricotta and fresh berries and for the Indian taste bud in me, its paneer, bell peppers and peas topped with caramelized onions. These tarts are so pretty and colorful to look at and they scream happiness and spring to me.
TARTS WITH PANEER, BELL PEPPERS AND PEAS
Serves : 6
Store bought puff pastry packet ( I used 1 sheet out of the 2)
For the filling:
1/2 tablespoon olive oil
1 large onion – finely chopped
1 tablespoon ginger – garlic paste
2 tablespoon tomato paste
1/2 cup red bell peppers – finely chopped
1/2 cup green bell peppers – finely chopped
1 teaspoon Kashmiri red chilly powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon dry mango powder/ amchur powder
1 teaspoon garam masala
1/2 cup cilantro – finely chopped
Juice of 1/2 lemon
1/2 cup water
Salt to taste
8oz packet Store bought paneer – cubed
1 egg, beaten + 2 tablespoon water
1 large red onion – thinly sliced
1. Thaw the puff pastry as per the manufacturer’s instruction. Cut them into rectangles (10×5 cm measurement). Set aside. On a separate saucepan, add 1 tablespoon oil and cook the onions mentioned under garnish section for 20 minutes until they brown and caramelize. Set them aside.
2. Heat oil in a large pan. Once they are hot enough, add onions and little salt. Saute and cook covered for 8 minutes until they brown a bit. Then add the ginger and garlic paste and cook for 2 minutes.
3. Mix in the chili, coriander, cumin, dry mango powder and garam masala. Saute for a minute until the raw smell disappears.
4. Stir in the tomato paste and bell peppers. Add 1/2 cup water ( you need a dry filling, so add less or more water accordingly) and let it cook for 20 minutes, covered.
5. In the mean while, heat little oil about a teaspoon on a saucepan. Once they are hot, add the paneer cubes in batches. Cook on each side for 5 minutes and set aside.
6. Sprinkle cilantro and salt. Stir to combine. Add juice of lemon and thawed peas and mix well. Switch off the flame and let it rest. After about 15 minutes, mix in the paneer cubes.
7. Pre-heat the oven to 400’F.
8. Cover a baking sheet with parchment paper. Place the thawed puff pasty rectangles ( four at a time leaving enough space between each of them). Top with 1-2 tablespoon of the filling, grease the edges with egg wash and bake for 15-18 minutes until they crisp up. Keeping an eye to avoid them getting burnt.
9. Top with a few strands of caramelized onions. Serve hot with ketchup / mint chutney
This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
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