How to make Vegetable and Feta Tart -

Tart shell filled with flavourful vegetable mixture, topped with feta cheese and baked.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Green zucchini (हरी ज़ुकीनी)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Vegetable and Feta Tart checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Egg Hoppers Grilled Veggie Sandwich Oatmeal and Mushroom Breakfast Stir Fry Corny Potatoes

Vegetable and Feta Tart

Vegetable and Feta Tart Recipe Card

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Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable and Feta Tart Recipe

  • Button mushrooms sliced 20-25

  • Green zucchini thinly sliced 1 medium

  • Feta cheese crumbled 100 grams

  • Olive oil 2 tablespoons

  • Garlic chopped 1 tablespoon

  • Onion thinly sliced 1 small

  • Salt to taste

  • Crushed black peppercorns 1/2 teaspoon

  • Fresh cream 1/2 cup

  • Grated processed cheese 1/4 cup

  • Pesto 1/2 cup

  • For Short crust pastry

  • Refined flour (maida) 2 cups

  • Butter chilled 150 grams

  • Salt to taste

Method

Step 1

Preheat oven to 180° C.

Step 2

To make short crust pastry, take refined flour in a bowl add butter and salt and knead into a semi-soft dough with sufficient chilled water.

Step 3

Roll the dough into one-fourth centimeter thick sheet and place it in a tart mould of eight inch diameter. Place some beans in it, place the mould in the preheated oven and blind bake for ten to fifteen minutes.

Step 4

Heat olive oil in a non-stick pan. Add garlic and onion and sauté for a minute. Add mushrooms, zucchini, salt and crushed peppercorns, mix well and sauté until the mixture is dry.

Step 5

Add cream and processed cheese, mix well and cook for thirty seconds. Remove from heat and set aside.

Step 6

Spread pesto in the baked tart shell and fill it with the vegetable mixture. Spread feta cheese on top, place the tart on a baking tray and bake it in the preheated oven till the pastry turns light brown.

Step 7

Cut into wedges and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.