Aloo Gobhi Tart

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Aloo Gobhi Tart

It is the time of the year when I go on a baking spree. The nip in the air made me crave for something hot yet spicy and I got reminded of the gluten free fusion tart I baked few months ago. Though I was not very happy with the tart crust as the sweetness of almond meal was overpowering the better half seemed to like it. And Aloo Gobhi tart it is. This time I wanted to whip up something real quick and I didn’t have patience to make the tart crust from the scratch. Ding… The idea of using puff pastry popped in my mind and viola I had a delicious savory tart to share it with you all. Flaky buttery crust forms a perfect base for this spiced Aloo Gobhi Masala and I would never think of using another crust recipe. Yum!!!
Welcome your guests with this easy to make Aloo Gobhi tart during this holiday season.

Ingredients:

2 cup Cauliflower florets
2 Potatoes (medium size)
1/2 teaspoon finely chopped ginger
1/2 cup finely chopped Onion
1/4 cup finely chopped Tomato
3 teaspoon Canola Oil (or any cooking oil)
1/4 teaspoon Cumin Seeds / Jeera
2 Cardamon pods
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Kashmiri Chili Powder or red chili powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam masala
2 teaspoon Yogurt
2 cup + 4 teaspoon Water
Salt to taste
1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
1/4 tablespoon Butter (Optional)
2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

Method:

Preheat oven to 400 F.

Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw.

Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower.

In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes.

In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Saute until it turns translucent, for 2-3 minutes on medium flame.

Then add tomato, 1/2 tsp salt and saute for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, saute. Add 2-4 tsp water to prevent it from sticking.

Add cumin powder, coriander powder and saute. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste.

Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan.

Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.

Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F.

Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes.

Serve it hot.

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