Saturday, 14 September 2013

Cheesy-Corn Tart

These are different from the Potato-cheese tarts I tried out last time. And this time around the tart shells were crisp and the stuffing juicier.

For the tart
Whole-wheat flour - 1 cup
Salt - 1/4 tsp
Cold, unsalted butter - 4 tbsp
Cold milk - 2 tbsp
Cold water - as needed
For the stuffing
Corn kernels - 1/2 cup
Spring onions - 1/2 bunch
Shredded Cheese - 4 tbsp
Thyme - 1/2 tsp
Salt - to taste
Pepper - 1/2 tsp
Corn flour - 1 tbsp
Cream - 1 tbsp
Sift the flour and salt together. Cut the cold butter into the flour. Mix lightly with the fingertips until the dough is crumbly. Sprinkle cold milk over the crumbly dough. Add cold water, 1 tablespoon at a time and keep mixing lightly with the fingertips until the dough comes together. Roll out the dough into a thin circle. Cut out 2-3 inch circles. Line the tart tins with the circles. Cut out one more circle for the top of the tart.

Chop the spring onions finely. Boil the corn kernels. Add the spices to the spring onions and corn. Make a paste of cornflour and cream. Add the paste to the corn mixture and finally add the shredded cheese.

Place a spoonful of the stuffing into the dough-lined tart-shell and place the circle to cover the top. Seal the edges and poke holes with a fork. Brush the top with some cream.

I got 6 small tarts and one large tart with the given proportions.

Bake in a pre-heated oven at 200 degrees C for 25-30 minutes, until the top is golden brown. Cool for 5-7 mins in the tart tin and then place on a wire rack. Serve warm.

Verdict Crisp tart shells with juicy and cheesy stuffing. I guess this will be my regular recipe for savory tarts from now on.
priya's signature image at photobucket

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