Ingredients
For Short Crust Pastry
2 cups – Whole wheat flour
1 cup – Cold butter cubes
Salt to taste
1 tsp – Powdered Sugar
2 tbsp – Ice cold water
For the filling
2 cups – Cauliflower florets
1/2 cup + a handful for topping – Peas
1 cup – Button mushrooms
2 tbsp – Italian seasonings
1 tbsp – Chilly flakes
1/2 cup – Grated cheddar cheese
Salt to taste
1/2 cup – Cream
2 tbsp – olive oil
1 tsp – Crushed pepper
Method
For the tart shell
Take flour, salt, sugar in a mixing bowl. Add the butter cubes to this and rub the flour and butter inbetween your index finger and thumb. Rub it lightly using fingers till the whole mixture resembles bread crumbs. Add bit by bit ice cold water and bring the dough together and make a ball. Wrap it in a cling film and refrigerate for an hour.
Preheat the oven to 180°C
Remove it from the fridge and place it inbetween two clingfilm sheets and roll it a little bigger than the tart pan. Keep the thickness 5 to 8mm.
Place the rolled dough over the tart pan and press it well. Using a knife trimm the extra dough hanging out of the pan.
Fill the pan with baking beans and blind bake it for 8 mins. Remove the beans and bake it further for an other 8mins. Remove and let it cool. You can make tart shells in advance.
For the filling
Boil the cauliflower florets and peas in and drain them… Sprinkle some salt and olive oil on them and roast them in a preheated oven till the florets turn golden brown on top. Cool them and blend them with salt, cream, italian seasoning into a coarse paste.
Slice the mushrooms and saute them in olive oil till they turn golden and crisp. Do not crowd the mushrooms. Otherwise it will not brown. If need be, do it in two batches but dont crowd them.
Assembly
Into the tart shells put the cauliflower paste and spread it evenly. Sprinkle some italian seasoning on it. Sprinkle some chilly flakes on it. Now arrange the sauted mushrooms on it evenly.
Sprinkle some crushed pepper and top it with lots of cheese and bake it in a 200°C preheated oven till the cheese melts and turns golden and crisp.
Sprinkle more seasoning, chilly flakes on top. Scatter some boiled peas on them and some freshly sliced radish.
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