Vegetable Tartlets Recipe

Step 1: To begin making the Vegetable Tartlets first, For the crust, preheat the oven to 190 degree Celcius

Step 2: To make the tartlet crust, Add Maida and butter in a mixing bowl or the bowl of a food processor

Step 3: Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)

Step 4: Add cold water as required, till the dough just comes together

Step 5: (Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film

Step 6: Keep refrigerated for 45 minutes or an hour

Step 7: Grease 3 (4 inches) loose bottom, fluted tart pan

Step 8: Cut the dough into 3 parts

Step 9: Keep the other 2 dough balls refrigerated till you work on the first one

Step 10: Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan

Step 11: Carefully pick up the rolled out dough and place on the pan

Step 12: Press the bottom and the sides evenly

Step 13: Scrape off the excess dough that comes out over the edge

Step 14: Prick the bottom with a fork and refrigerate the crust for 10 minutes

Step 15: Repeat these steps for the other 2 dough balls

Step 16: Cut the baking paper slightly bigger than the tartlets

Step 17: Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 8-10 minutes

Step 18: Remove the baking paper and beans and bake the crust for 5-6 minutes, till it is dry

Step 19: For the filling, heat the butter in a pan

Step 20: Add the onion and garlic

Step 21: Saute for a minute and then add the vegetables

Step 22: Roast the vegetables for 5-6 minutes (or till they just soften)

Step 23: Add herbs,salt,pepper and mustard powder and mix well

Step 24: Whisk the eggs in a separate bowl

Step 25: Add the milk and ricotta cheese into it

Step 26: Add 2-3 spoonfuls of the roasted vegetables in the tartlets

Step 27: Pour the egg-milk mixture on top of the vegetable is the tart

Step 28: Top with shredded cheese and place the cherry tomatoes on top

Step 29: Bake for about 15-20 minutes or till the filling is set and the top turns brownCool on a wire rack

Step 30: Invert a glass and place it on a flat surface

Step 31: Carefully place the tartlet over it

Step 32: The fluted edge drops down

Step 33: Serve your Vegetable Tartlets with salad for your weekend dinner

Step 34: Serve Vegetable Tartlets on its own or along with some Summer Lettuce Salad and a glass of your favorite wine for a weekend dinner