Parleen Kaur
Elite
Ingredients
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.
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.
