01 02 03 Gheza-e-shiriin: Onion & Cheese Tarts 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Onion & Cheese Tarts


This tartlets recipe has been adapted from Divine taste.I am following this recipe since many years. And it has never failed me on my first try also.Two little words are more than enough to describe this tart ,CRISP & DELICIOUS to the core.

I use different types of fillings for this tart. In short motto is to work as little possible on  a recipe but enjoy variety.

I am sharing with you the simplest version. Try it &  Njoy.......

You will need 6 tartlets tins, approximately 10 cm in diameter & 2 cm deep. If you don't have this size not to worry. Use whatever is available.Servings can be more or less depending on the size.

Servings: 6 Tarts

For the Tart dough
225gm or 1 1/2 cups + 2 tbsp plain flour
1/2 tsp salt
110 gm or 1/4 cup  Butter (chilled & then cubed & again freeze for few minutes)
60 ml or 1/4 cup milk 

For Filling:
1 Onion sliced
1 Tomato sliced
8-10 pickled jalapenos (opt)
3 -4 cheese slices or 6 tbsp chedar cheese (I had Low fat cheese slice with me so I used that)
6 tbsp tomato ketchup
6 pinches each of crushed black pepper & salt

First of all we start making the the Tart dough. Please carefully read each and every step before starting. And please try to take accurate measurement. This the key to success for this tart.

  1. Cut the butter into cubes. Freeze again if it is soft. We need completely cold butter.
  2. In the food processor with chop blade put flour & salt. Pulse for a sec.Add in the chilled butter and pulse again 2 to 3 times  until the mixture resembles bread crumbs. Take out in a large bowl & add in milk. Now with light  hands mix to form a bowl. 
  NOTE:- Do not  knead or mix dough more. We need to see tiny pcs of butter in the flour. This is essential for a flacky crust.                                                                 
              You can use your finger tips for making the dough.

 3. Wrap the prepared dough in aluminuim foil & chill for few hours (2 hours max)

4.Now divide the chilled dough into 6 equal parts

Roll out the dough   approximately 12cm in diameter on a light floured surface

Place the rolled dough into the tart tins. Press gently with your finger to remove excess dough from the top.Chill the tart cases for atleast 30 minutes.  Repeat with all the remaining tart tins. OR if you don't want to make all the tarts, then roll again in aluminium foil and keep it in fridge. I have always kept upto two week. More than this period I don't know.
Preheat  the oven to 170 degrees centigrade.Line the base & side of tartlet tins with baking paper & fill with chickpeas or whole lentils or rice (can be re used) & blind bake for  20 minutes. Remove the paper with chicpeas or lentils  & bake again for 10 -15 minutes. This depends on your oven temperature. I had it ready in 10 minutes.

Allow it to cool.

Now assemble your cool tart case with onion, tomato, jalapenos & Cheese. Sprinkle crushed black pepper & salt to give extra flavor. Keep it again in the oven for 5 minutes on high temperature or till cheese melts.

When cool enough to handle, unmould  them. Serve warm or at room temperature.

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