Tomato Cherry Pepper Tart

Fall is the season of Atlantic storms here on the East Coast of USA. That means a lot of rains. On one such rainy evening, I started craving for something rich but also spicy, also something that did not require me to stand in front of hot oil!! I did have a box pf puff pastry lying in my freezer and calling out for me!! What better day I though to bake some savoury puff pastry tarts.. We enjoyed this tart enormously

Tomato Tart

We will need,

Puff Pastry sheet 1 (or half a box)
Mozzarella Cheese ½ cup grated (or more if desired)
Cherry peppers in vinegar 2 diced
Tomato 1 medium diced
Onions 1 medium diced
Fresh coriander 2 tbsp Chopped
Green Chillies 1 minced (Optional)
Pepper to taste

  • Follow the instructions on the puff pastry box, and thaw it on the counter for 15-20 minutes.
  • Preheat oven to 400 0 F. Spread the puff pastry sheet on a floured surface and cut it into six pieces.
  • Lay the sheets on a cookie sheet. (grease the sheet if the instructions on the box calls for it)
  • Spread the cheese on the pastry pieces, sprinkle the diced cherry peppers, tomatoes, onions, chillies and coriander on the cheese. Add a dash of salt and pepper on the topping and bake the Pastries for about 10-12 minutes. (Again follow the instruction on the box) Keep an eye on these tarts for they go too far very quick.
  • Once the cheese is melted and the pastry is golden on the edges the tarts are ready.
  • Remove from the oven and rest it for at least 5-8 minutes. Serve it with tomato/chilly sauce

Hurana Kadubu/ Sweet Dumplings

More of Vinayaka Chaturti recipes…. It cannot be Ganesha Habba without Kadubu or a variety of them. Mom makes at least 3 of them for the festival. Me… well I did like to eat them all and more but making them on the same morning with the Pooja due, it quite a task and I did rather contend myself with just one variety… This time we had just one variety with the sesame/ poppy seed filling. I got the recipe from MIL.

We will need,

Rice Flour
Water 2 cups

For the filling (hurana):
Toor Dal 1 cup
Turmeric a pinch
Jaggery 3/4 cup (can use up to 1:1 Toor dal: Jaggery, but that will be too sweet for my palate!)
Cardamom 2

  • To prepare the dough, bring the salted water to a boil. Dunk the two cups of flour into the hot water, stirring slowly. Reduce the heat and combine the flour and water thoroughly, cover and cook for at least 5-8 minutes till the dough when touch no longer sticks to the finger. Remove from heat and set it aside to cool. 
  • Meantime for the filling, combine the dal, turmeric and about 3 cups of water and bring it to a boil. Simmer and cook till tender. Drain, save the stock and use it in curries. (We make Holige saaru , a delicacy in itself)
  • Combine the drained dal, crushed cardamom and jaggery in a thick bottomed pan. Cook the mixture till the Jaggery has become molten and has combined well with the dal and the mixture is dry.Set it aside to cool.
  • When cool transfer it into a food processor and pulse till the mixture is smooth.
  • Pinch lime sized balls of dough. Roll it out into small Rotis. Spoon the filling onto one half of the Roti.
  • Smear some water on the edges and bring the other side of the roti to the one with the filling and tuck both the sides.
  • It is far more easy if you have the Kadubu mould. I do not have one and I had to do it by hand. The edges can be as ornate as your creativity permits. This is kind of a plain Vanilla product !!!
    Serve it with Kai Haalu and ghee