copyright 2010 eat.write.think

These days I am living the wonderful life, each day I wake up to delicious mornings, infused with the rich smells and sounds of my homeland. I am in India, and boy! am I happy!! I have just been busy unwinding and also taking care of home – my mum hasn’t been too well – so I am not blogging about any authentic Kerala dishes, but something from my drafts folder. I baked these cashew tarts with zucchini and eggplant filling a few days prior to my trip, very nice and easy to put together as well.

makes 4

Ingredients
for the crust:
1 1/2 cup AP flour/maida
3/4 cup cashew, roasted and crushed coarsely
1/4 cup oil/butter/ghee
1 teaspoon cumin
1 teaspoon salt
3/4 cup icy water for making the dough

for the filling:
2 cups zucchini & eggplant, cubed
1 teaspoon garam masala
1/2 teaspoon chilly powder (optional)
1/2 teaspoon turmeric
1 tablespoon olive oil
1/2 cup tomato puree
salt to taste

Method
1. Mix all the ingredients for the filling and roast in a preheated oven at 200 degree C for 20 to 25 minutes, keep checking and at some point in the middle make sure to mix all the veggies up to ensure even roasting.

2. In a large bowl rub the flour with the salt and oil/ghee/butter till it looks like breadcrumbs. Then drop in the cumin and crushed cashew. Lightly mix and then sprinkle the water and knead into a tight dough. Don’t put all the water at one go, remember to sprinkle and knead.  Keep aside for 15 minutes.

3. Divide the dough into four sections, roll into balls, sprinkle the work surface lightly with flour and using a rolling pin flatten the balls into thick disks.

4. Grease a muffin tray lightly and place each of the 4 disks in the cases, you can fill the empty muffin cases with a little water. Put a spoonful of filling in each tart and lightly pinch the sides.

5. Bake in the center of the oven for about 40 minutes at 200 degree C, or until the crust is browned.

6. Enjoy it warm or cold, just as is, or with hot sauce.

I used olive oil for the dough and found the crust so wonderful, crispy and moderately flakey because of the cashew, I am sure if you use butter or shortening it will yield an even flakier shell. But I guess that’s an individual choice. I am already thinking of other fillings like potatoes and peas; spicey pumpkin, even paneer.

copyright 2010 eat.write.think