S and I don't host too many dinners or get together. (Have I mentioned before that I am lazy?) So, whenever we are invited to a dinner, I try to take something along. Especially when it is a weeknight and I know that both the people go to work and they don't have a cook. One such Friday evening, we were invited to an impromptu dinner at a friends' place. I made these tarts and took them along. They were great tasting (though the pictures were taken in pretty poor light and make the tarts look so unappetizing).
1/2 cup Flour
1/2 cup Whole Wheat Flour / Atta
1/3 cup Margarine
2-3 tbsp Ice Cold Water
1 tsp Salt
Oil for greasing the tart tins
Grease 4 5" tart tins.
Place the flour, salt and butter in a bowl and mix together till the mixture resembles small peas. Gradually add the water and knead gently till it forms a dough. (Do not knead as you would for chapati/poori dough.) Divide the dough in four portions. Roll out each portion and place it in the tart tin. Bake at 450 F for 10 minutes.
For the filling
2 Onions, sliced thickly
1 each: Red, Green and Yellow Capsicum, chopped
1 tbsp Olive Oil
1/2 tsp Parsley
1/2 tsp Basil
2 tsp Chilli flakes
1/2 tsp Garlic Paste
Salt and Pepper to Taste
1 slice Low Fat Cheese (optional) or 1 cube cheese, grated
2 Eggs, beaten
Heat the olive oil in a saucepan. Add the onion and fry for a minute. Add the parsley, basil and chilli flakes and fry for another minute. Add the capsicum and fry for a couple of minutes. Transfer the vegetables to a foil. Wrap and bake at 400F for 5-6 minutes.
To proceed, fill the semi baked tart shells with the vegetables. Pour the beaten egg over the vegetables and add the cheese, if using. Return to the oven. Bake at 350F for 20 minutes. Carefully remove from the tart tins and serve.
I'm sending these to Roma who is hosting this month's edition of JFI: Wheat.