A light crumbly Savory Tart with a veg corn filling in a creamy béchamel sauce and topped with melting cheese…Mmm need I say more!
An absolute crowd pleaser and an instant hit in any party I make! 🙂
It can be served warm out of the oven, but tastes great even at room temperature. Serve it as an appetizer or make it a meal by teaming it with a light tangy salad!
Method:
To make the quiche, roll out refrigerated pie dough to about 1/4 inch thickness and drape dough over a tart dish( preferably removable bottom). Prick with fork all over.
Fill with beans/lentils and bake at 350F till light brown.
Do not over bake, the tart should acquire only a slight color like shown below
Fill with the Veg corn filling! sprinkle with cheese and bake in a 350F oven for 20-25 minutes till golden
Rotate sides of pan midway, to ensure even cooking
For the filling
Heat butter, add minced garlic, chopped shallots and cook till transparent. Add chopped vegetables of your choice( peppers, mushrooms, zucchini etc) cook for 3-4 mintes.
Add boiled corn kernels along with salt, pepper and nutmeg. Cook for another 2-3 minutes.
Stir in some thick white sauce and some grated cheese
If you like you can also add some cooked diced chicken to the mix. The filling should be relatively thick as shown below.
Note: You can also use this recipe for mini tart pans to make 6 small tartlets!
Step by step Collage
Related posts…
How to make the perfect pie/tart base
Classic French Apple Tart
Brilliant!
Thanks! 🙂
One question Ruchi. Are beans and lentils soaked/cooked or just laid as it is?
Ok got my answer in your other post how to make the crust. Lentils, beans are for blind baking. Silly me 😉
No worries! 🙂