Mushroom Brocolli Cheese Tart

Tart have become my new found love from the bakery world. After numerous failed attempts I eventually managed to get the right setting in my oven to achieve the perfect crisy, buttery and flaky rough pastry tart using basic ingredients at home. Although I have used all purpose flour, this recipe works very well with whole wheat flour (wonder whether we get more maida than whole wheat actually!).

The filling of mushrooms is also a cracker filling recipe works almost always with anything, sandwich, patties, puffs, samosas anything.




Ingredients
for pastry
1 cup All purpose flour
1/2 cup chilled butter cubes
1/2 cup chilled water
for filling
1 cup chopped button mushrooms
1 cup milk
1 cup brocolli florets
1/2 cup grated cheese
1 tspn garlic chopped
salt and pepper for taste
 1 tspn Olive oil

Method
1) In a large bowl, mix the flour and butter using your finger tips until it resembles bread crumbs 
2) Add a few tspn of chilled water and bring the flour together to form a soft pliable but firm dough
3) Cover this dough with a cling film and put it in refrigerator until you are ready with the filling
4) Preheat the oven for 10-20 min at 180 degrees.
5) For the filling, use a nonstick, heat some olive oil, add the garlic and saute it
6) Add the chopped mushrooms. Saute it
7) Next add the milk and cook until it is reduced slightly.
8) Add the brocolli and cheese and stir well. Add salt and pepper and switch off the flame
9) Make two equal sized balls of the dough and roll them out flat
10) Roll one of them slightly bigger and thinner to match the size of your tart dish- 9 inch for the quantity
11) Place the base on the greased tart dish. Press the dough around the edges to make sure that it sits well.Make small holes using a knife or fork.
12) Pour the filling 
13) Cover the top with the other top and press the edges to seal the stuffing.
14) Perforate the top to release vapor.
15) Bake for 15-16 min or until the top is nice and crispy. Brush with milk if required for a crunchy outing
16) Serve hot or cold

This stays well in refrigerator for a week when covered with cling film or foil

11 comments:

Srivalli said...

Looks very inviting Pradnya..we could do so many different stuffing right..

Usha said...

The tart is crisp and flaky. I love mushrooms and must have tasted awesome with cheese and broccoli.

Chef Mireille said...

crust looks so nice and flaky. Glad to have you back with us

Varadas Kitchen said...

broccoli, mushrooms and cheese is a great combination.

Manjula Bharath said...

very very interesting filling and tart looks fantastic :) perfect snack for kids :)

Padmajha PJ said...

Welcome back Pradnya :). The tart looks so nice and the stuffing sounds delicious..

Pavani N said...

Welcome back Pradnya. Tart looks crispy and the filling sounds delicious.

Sandhya Ramakrishnan said...

Lovely tart and very versatile too! Good way to get vegetables in kid's snack.

Harini-Jaya R said...

Good one..I am sure my kids will love it!

Suma Gandlur said...

The tart looks crispy and flaky with that yummy filling.

Archana Potdar said...

Wow what a delicious tart Pradnya. I avoid tarts because the butter plays up and puts it appearance in the places I rather it did not. but if the filling is a delicious as tasty as this one is I must make it.

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