Ingredient Ideology | Snacky Treats with Savoury Tarts By: Dr. Kaviraj Khialani- Celebrity Master Chef.
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Snacky Treats with Savoury Tarts
A tart is a baked dish consisting of a filling over a pastry base with an open-top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. A tart is also referred to as a baked dish consisting of a filling over a pastry base with an open-top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions.
the French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie-making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner’s pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard/cream, etc.
there are a number of ways in which we can use tarts/ tartlets in both sweet and savoury ways in our recipes/ cuisines and kitchens. Some of the common characteristics of a good tart include that a Tart is a dessert or savory preparation which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made using flour, sugar, unsalted butter, and ice-cold water. The goal is to get a thick, firm, and crumbly crust. The filling is directly added to the crust, which is later baked to make it settle down. One of the most common tart bases used for a long time now is shortcrust pastry, while a Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 4-to-1 [ has also been modified and or redesigned by many bakers as well] Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.
We also come across products made with a base of puff pastry/ flaky pastry tarts/ filo pastry sheets can also be used to prepare small tarts shells/ cup like shapes to fill with savoury delicacies and more. The best option today we all look for is the ready to use tarts which are available in a nearby market place. We prefer to avoid doing lengthy steps and time-consuming recipes sometimes in that case this convenience cooking concept really works well for parties / get together etc.
Here are a few interesting and easy to dress up canape concepts that work well as snacks/ starters/ appetizers and more!
Recipe-1] BEET AND WALNUT TARTS
Ingredients:
Tart shells /short crust/ canape cups- 12- 16 pieces
For the stuffing:
Oil- 1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Shallots- 5-6 no sliced
Boiled beetroot- 2 medium-sized, peeled, small dices
Boiled sweet corn-1/2 cup
Feta cheese- 2-3 tbsp.
Salt and pepper to taste
Fresh parsley- 2 tsp chopped
Chaat masala-1/2 tsp
For the final dressing:
Lime juice- 2 tsp
Honey- 2 tsp
Chili flakes- ½ tsp
Spring onion greens- 2 tbsp. chopped
Walnuts-2 tbsp. chopped
For non- veg options:
Boiled chopped chicken- ½ cup
Boiled eggs- 1-2 no cut into small pieces
Method:
1. Prepare all the ingredients for the tarts as per the recipe.
2. The tart shells need to be kept ready to use.
3. To prepare the stuffing for the tarts, heat oil and butter in a pan, add in garlic and shallots and saute them for a few seconds.
4. Add in the corn, beetroot, seasonings, herbs and cook it for 2 mins, turn off the flame and allow to cool a little.
5. Now add in the final dressing ingredients along with feta cheese and walnuts into the mixture, keep the mixture at room temperature.
6. Just before serving the tarts the prepared filling can be stuffed or spooned into the tart shells and can be garnished appropriately and arranged on a platter.
Recipe- 2] CHICKEN CHEESE TARTS
Ingredients:
Short crust tart shells/ filo tarts/ canape cups- 12- 16 pieces
For the stuffing:
Oil-1 tsp
Butter- 1 tsp
Maida- 2 tsp
Milk- ¾ cup
Cheese- 2-3 tbsp. grated
Boiled chopped chicken-1 cup
Salt and pepper to taste
Red/yellow/ green capsicums- 2-3 tbsp. chopped
Mixed herbs- ¼ tsp
Chili flakes- ½ tsp
Tomato ketchup-2 tsp
Capsico sauce-1/2 tsp
Parsley- 2 tsp chopped
Sliced black/ green olives- 2 tsp
Method:
1. Prepare all the basic ingredients needed for the filling as per recipe.
2. Heat oil and butter in a pan add in the maida and cook it for 5- 7 seconds add in hot milk and stir well, add in the chicken pieces, a little fresh cream as well to enrich the filling, add salt, pepper, herbs, chili flakes.
3. Cook the mixture for 2-3 mins, add capsicums/ olives etc as per choice and mix well, turn off the flame and allow to cool a little.
4. Just before serving place the prepared filling into the tart cups or shells, top with a little grated cheese and place under a hot oven/ salamander to lightly melt the cheese, serve warm.
Recipe- 3] ITALIANO TARTS
Ingredients:
Short crust tarts/ canape cups/ filo tarts – 12-18 pieces
For the stuffing:
Oil-1 tsp
Butter-1 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Ham/ salami- ½ cup chopped
Boiled macaroni pasta-1/2 cup
Green/red/yellow capsicums-2-3 tbsp.
Fresh cream-1/4 cup
Cheese-2-3 tbsp. grated
Capsico sauce- 1 tsp
Salt and pepper to taste
Fresh basil/ mixed dried herbs- 6- 8 no/ ½ tsp
Chili flakes-1/2 tsp
Parsley-2-3 tsp chopped
For veg options:
Crumbled paneer/tofu- ½ cup
Capsicums-2 -3 tbsp. chopped
Soya keema- ½ cup cooked
Boiled mashed potatoes-1/2 cup
Method:
1. Prepare all the ingredients as per the recipe.
2. Keep the tart shells ready to use and then start the filling.
3. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds, add in the non-veg/ veg ingredients as per choice and add seasonings, herbs, chili flakes.
4. Cook the mixture for 2 mins, add in the pasta, capsicums, and fresh cream, little cheese and mix well, turn off the flame.
5. Place the filling into the tart shells top with a little more cheese and bake in a pre-heated oven at around 150 degrees celsius for 8-10 mins and garnish with fresh herbs and serve.
Recipe- 4] SPINACH AND EGG TARTS
Ingredients:
Canape cups/ short crust tart shells/ filo tarts- 12- 16 no
For the filling:
Oil-1 tsp
Butter-1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Green chili-1 tsp chopped
Spinach-1 cup, blanched and chopped
Paneer/tofu for veg options-1/2 cup crumbled
Boiled chopped eggs- for non-veg- 2-3 no
Salt and pepper to taste
Mixed herbs- ½ tsp
Flax seeds/ pumpkin seeds- 2 tsp
Chili flakes-1/2 tsp
Capsico sauce- ½ tsp
Tomato ketchup-2-3 tsp
Cheese-2-3 tbsp. grated
Fresh cream-1/2 cup
Mixed fresh herbs for garnish
Method:
1. Prepare all the ingredients as per the listed ones in the recipe.
2. The tart shells to be kept ready to use beforehand.
3. Heat oil and butter in a pan saute the garlic and onion for a few seconds add in the spinach, salt, pepper, herbs, chili flakes.
4. If using paneer or tofu add them in or add in the eggs, mix well add fresh cream and little grated cheese or cream cheese and mix well.
5. Add in the tomato sauce, Capsico and turn off the flame, add in the choice of seeds as mentioned for a little crunch.
5. Now place the filling into the tart shells, top it with a little cheese and flash the tarts into a hot oven for a few mins, around 150 degrees celsius for 6- 8 mins.
6. Remove the tarts from the oven, place them on a serving platter and garnish them appropriately with olives, jalapenos, fresh herbs, micro-greens etc and serve.
Recipe- 5] TIC TAC TOE SPROUT TARTS
Ingredients:
Short crust tarts/ canape cups/ filo tart shells- 12- 16 no
For the filling:
Oil- 1 tsp
Butter-1 tsp
Garlic- 1 tsp
Onion-2 tbsp. chopped
Green chilies- 1 tsp chopped
Boiled/blanched sprouts- 1 cup
Cucumber-1 small, peeled and chopped
Tomato -1 small, chopped
Mint leaves- 12-15 no
Salt and pepper to taste
Roasted crushed cumin- ½ tsp
Chaat masala-1/2 tsp
Tamarind chutney- 2-3 tsp
Schezuan sauce-1-2 tsp
Tomato sauce- 1-2 tsp
Chopped coriander-2 tsp
Anardana-2-3 tbsp. fresh
Salt and pepper to taste
Mixed herbs-1/4 tsp
Chili flakes-1/2 tsp
Nylon sev/ bhujia sev- 2-3 tbsp. for garnish
Method:
1. Prepare all the ingredients as listed for the recipe for the tarts.
2. Keep the tart shells ready to use and then start the filling.
3. Heat oil and butter in a pan saute the garlic and onions for a few seconds, add in the blanched sprouts or raw as well can be added for a better crunch.
3. Add in the salt, pepper, herbs, chili flakes, tomatoes, and cook for 2-3 mins, add in green chilies and turn off the flame.
4. Now add in the sauces, chutney as per taste and choice, add coriander, cucumber and toss it all up.
5. This filling can be served cold as well in ready to eat tarts/cups. Assemble them on a serving platter, garnish with fresh anardana and garnish with mint leaves etc and also add a dash of chaat masala, sev, bhujiya, grated cheese if desired and enjoy it.
Recipe- 6] ALOO BHUJIYA TARTS
Ingredients:
Canape cups/ ready to use tart shells- 12- 16 no
For the stuffing:
Boiled potatoes- peeled and diced
Boiled sweet potato-1/2 cup cubed
Oil-2 tsp
Garlic-1 tsp chopped
Ginger-1 tsp chopped
Green chilies -1 tsp chopped
Spring onion-2-3 tbsp. chopped
Salt and pepper to taste
Water-4-5 tbsp.
Soy sauce- 2 tsp
Red chili sauce-1 tsp
Green chili sauce- 2 tsp
Chaat masala-1/2 tsp
Tomato- 1 medium sized, chopped
Lime juice- 2 tsp
Aloo bhujia- ¼ cup for garnish
Mint and coriander leaves- 2 tbsp. chopped for garnish.
Method:
1. Prepare the tart shells/ canape cups in advance and keep them ready to use.
2. To start the recipe for the filling, heat oil in a pan add in the garlic, ginger, green chilies, onions and saute for 1 min.
3. Add in the potatoes, sauces, salt and pepper, herbs etc to taste and mix well. Add a little water if needed.
4. Cook the potato mixture for 2 mins, turn off the flame, add in the tomatoes, chaat masala, lime juice, mint and coriander and mix well.
5. Just before serving, place the aloo mixture into the canape cups and garnish with mint, coriander and aloo bhujiya and assemble on a serving plate, ready to go.
