Paneer and corn Tartlets with Italian herbs

Tartlets are open pastries filled with a stuffing usually either savory or sweet. They can be eaten as starters or as a side for sandwiches and breads. I generally prepare as a side for my sandwich. Here I have shared a simple recipe with paneer and corn stuffing seasoned with Italian herbs. It is simple to make and roughly takes 15 minutes if you have readily available pastry sheet/pie crust. I had some leftover pie crust from my apple pie and so I prepared these mini beauties. Well, good things do come in small packages πŸ™‚

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Makes: 2

Preparation time: 10 mins

Baking time: 5 mins

Ingredients

Pie crust – Enough to make 2 tartlets (Check my recipe here)

Paneer/cottage cheese – ΒΌ cup (grated)

Corn kernels – 1/8 cup

Tomato pieces – 1 tbsp (finely chopped)

Black olives – 4 (cut into halves)

Rosemary, Dry basil, red chili flakes, ginger powder – ΒΌ tsp each

Mozzarella cheese – 2 tbsp (grated)

Oil – 1 tbsp

Salt – to taste

Procedure:

  1. Heat oil in a pan and add all the herbs. Fry for a minute or so.
  2. Add the grated/crumbled paneer and corn and fry till the corn is edible. Add salt to taste.
  3. Remove from heat and place aside.
  4. Grease 2 small cups or bowls with oil or butter and roll the pie crust into 2 small rounds. You may either cut into round shapes using a cookie cutter/glass mouth.
  5. Place the pie crust gently at the bottom of the greased cup and place half the prepared paneer mixture in this.
  6. Top it with tomato pieces and sprinkle cheese over it.
  7. Place the olives over the cheese and sprinkle some pepper if desired.
  8. Bake this in an oven pre-heated to 220Β°C for 4-5 minutes till the crust is cooked. Do not make it very crispy.
  9. Remove from oven, let it cool for a minute and enjoy with coffee or tea.

Note: You may add any stuffing other than paneer as well. You may also substitute paneer with tofu.

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