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Rustic Tarts With Zucchini & Eggplant

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.04

$1.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan
spoonacular Score:83%

Spoonacular Score: 83%

 

Rustic Tarts With Zucchini & Eggplant could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4 and costs $1.04 per serving. One serving contains 482 calories, 11g of protein, and 28g of fat. 1 person were impressed by this recipe. If you have ap flour/maida, cumin, eggplant, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 81%. Rustic Squash Tarts, Rustic Apple Tarts, and Rustic Apple Tarts are very similar to this recipe.

Tart can be paired with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cup
0.75 cup cashew
cashew
0.75 cup
0.75 cup cashew
cashew
1 tsp
1 tsp cumin
cumin
1 cup
1 cup eggplant
eggplant
1.5 cups
1.5 cups ap flour/maida
ap flour/maida
1 tsp
1 tsp garam masala
garam masala
0.25 cup
0.25 cup olive oil/butter/ghee
olive oil/butter/ghee
1 Tbsp
1 Tbsp olive oil
olive oil
some
some salt
salt
0.5 cup
0.5 cup tomato puree
tomato puree
0.5 tsps
0.5 tsps turmeric
turmeric
0.75 cup
0.75 cup icy water
icy water
1 cup
1 cup zucchini
zucchini
0.75 cup cashew
0.75 cup
cashew
0.75 cup cashew
0.75 cup
cashew
1 tsp cumin
1 tsp
cumin
1 cup eggplant
1 cup
eggplant
1.5 cups ap flour/maida
1.5 cups
ap flour/maida
1 tsp garam masala
1 tsp
garam masala
0.25 cup olive oil/butter/ghee
0.25 cup
olive oil/butter/ghee
1 Tbsp olive oil
1 Tbsp
olive oil
some salt
some
salt
0.5 cup tomato puree
0.5 cup
tomato puree
0.5 tsps turmeric
0.5 tsps
turmeric
0.75 cup icy water
0.75 cup
icy water
1 cup zucchini
1 cup
zucchini

Equipment

muffin tray
muffin tray
rolling pin
rolling pin
oven
oven
bowl
bowl
muffin tray
muffin tray
rolling pin
rolling pin
oven
oven
bowl
bowl


Instructions

  1. Mix all the ingredients for the filling and roast in a preheated oven at 200 degree C for 20 to 25 minutes, keep checking and at some point in the middle make sure to mix all the veggies up to ensure even roasting.
  2. In a large bowl rub the flour with the salt and oil/ghee/butter till it looks like breadcrumbs. Then drop in the cumin and crushed cashew. Lightly mix and then sprinkle the water and knead into a tight dough. Dont put all the water at one go, remember to sprinkle and knead. Keep aside for 15 minutes.
  3. Divide the dough into four sections, roll into balls, sprinkle the work surface lightly with flour and using a rolling pin flatten the balls into thick disks.
  4. Grease a muffin tray lightly and place each of the 4 disks in the cases, you can fill the empty muffin cases with a little water. Put a spoonful of filling in each tart and lightly pinch the sides.
  5. Bake in the center of the oven for about 40 minutes at 200 degree C, or until the crust is browned.
  6. Enjoy it warm or cold, just as is, or with hot sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.47
Ingredient
¾ cups cashew
¾ cups cashew
1 teaspoon cumin
1 cup eggplant
1.5 cups ap flour/maida
1 teaspoon garam masala
¼ cups olive oil/butter/ghee
1 tablespoon olive oil
½ cups tomato puree
½ teaspoons turmeric
1 cup zucchini
Price
$1.73
$1.73
$0.13
$0.27
$0.25
$0.26
$0.64
$0.17
$0.28
$0.05
$0.36
$5.87

Nutritional Information

Quickview
616 Calories
14g Protein
39g Total Fat
56g Carbs
41% Health Score
Limit These
Calories
616k
31%

Fat
39g
60%

  Saturated Fat
6g
39%

Carbohydrates
56g
19%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
216mg
9%

Get Enough Of These
Protein
14g
30%

Manganese
1mg
66%

Copper
1mg
63%

Magnesium
170mg
43%

Vitamin B1
0.61mg
40%

Iron
6mg
37%

Phosphorus
370mg
37%

Selenium
25µg
37%

Vitamin K
30µg
29%

Folate
113µg
28%

Vitamin E
3mg
25%

Zinc
3mg
23%

Vitamin B3
4mg
20%

Vitamin B2
0.32mg
19%

Potassium
656mg
19%

Fiber
4g
18%

Vitamin B6
0.34mg
17%

Vitamin C
9mg
12%

Vitamin B5
0.89mg
9%

Vitamin A
240IU
5%

Calcium
44mg
4%

covered percent of daily need

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