Vegetable Tamarind Chutney Tart
A savory and tangy tart filled with a mix of sautéed vegetables and a sweet, sour, and spicy tamarind chutney, all encased in a flaky pastry crust.
4.4 / 5 (592)
Ingredients
Dough
- All-purpose flour
250 grams
- Cold unsalted butter
100 grams
- Ice water
as needed
Filling
- Onion
1 medium
- Carrots
2 medium
- Bell peppers
1 large
Tamarind Chutney
- Tamarind paste
100 grams
- Brown sugar
50 grams
- Water
100 milliliters
- Garam masala
a pinch
Instructions
- 1
Start by making the dough. Combine flour, cold butter, and ice water in a bowl until a crumbly mixture forms.
To make the pastry dough, ensure your butter is cold. In a large bowl, add the flour and cold butter. Use your fingertips or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- 2
Preheat your oven to 375°F (190°C). Roll out the dough and place it into a 9-inch tart pan with a removable bottom.
Preheating the oven is crucial for even baking. Once your oven is preheated, retrieve the dough from the refrigerator and let it sit at room temperature for a few minutes. Lightly flour your work surface and roll out the dough to a thickness of about 1/8 inch, aiming for a diameter that will fit your tart pan with some overhang for trimming. Gently place the dough into the tart pan, pressing it into the corners. Trim any excess dough from the edges, and use a fork to prick the bottom of the dough to prevent it from bubbling up during baking.
- 3
Prepare the filling by sautéing the onion, carrots, and bell peppers in a little oil until they are tender.
For the filling, heat a couple of tablespoons of oil in a large skillet over medium heat. Add the diced onion and sauté until it starts to soften. Add the sliced carrots and bell peppers, continuing to cook until all the vegetables are tender, seasoning with salt and pepper to taste. This step is about developing the flavors and tenderizing the vegetables without overcooking them.
- 4
Make the tamarind chutney by mixing tamarind paste, brown sugar, water, and a pinch of garam masala in a saucepan. Bring to a boil, then reduce heat and simmer until thickened.
To prepare the tamarind chutney, combine the tamarind paste, brown sugar, water, and a pinch of garam masala in a small saucepan. Whisk until the sugar is dissolved, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer. The chutney will start to thicken; this process can take about 10-15 minutes. Stir occasionally to prevent burning. The chutney is ready when it has reached a thick, syrupy consistency. Let it cool before using.
- 5
Assemble the tart by spreading a layer of the tamarind chutney on the bottom of the tart shell, followed by the sautéed vegetables.
With your tart shell baked and ready (bake it blind for about 20 minutes if necessary), it's time to assemble the tart. Spread a generous amount of the cooled tamarind chutney evenly over the bottom of the tart shell. Next, add the sautéed vegetables on top of the chutney, spreading them out to cover the entire surface. Ensure you leave a small border around the edges without filling for a neat presentation.
- 6
Bake the tart in the preheated oven for about 35-45 minutes, or until the crust is golden and the filling is set.
Finally, place the tart on a baking sheet lined with parchment paper and bake in the preheated oven. The baking time will depend on your oven and the thickness of your tart. Keep an eye on it; you're looking for a crust that's golden brown and a filling that's set. If the edges start to brown too quickly, you can cover them with foil to prevent overbrowning.
Ratings & Reviews
User Ratings
5
333
4
161
3
87
2
11
1
0
Reviews
MiaR92OMG, this veggie tamarind chutney tart is a **game-changer**! As a veggie lover, I was stoked to see a recipe that didn't skimp on the plant-based goodness. The combo of sautéed veggies and tangy tamarind chutney is absolute **perfection**. I mean, who wouldn't love a flaky pastry crust filled with a sweet, sour, and spicy mix? It's like a party in your mouth! The only downside for me is that it's got gluten, which I'm trying to avoid. But, I'm totally willing to make some adjustments to the crust to make it work. The recipe itself is a bit of a process, but trust me, it's **worth it**. I'd totally give this 4 stars - would've been 5 if it was gluten-free, obvs!
Rj99A very interesting and unique tart recipe! As someone who loves trying new types of curries and Indian street food, I was excited to see how the tamarind chutney would turn out. The combination of sautéed vegetables and the sweet, sour, and spicy chutney sounds amazing. Although I'm not a big fan of gluten, the use of all-purpose flour in the pastry dough might be a bit of a concern for me, but I think I could try substituting it with a gluten-free alternative. The recipe itself seems a bit lengthy, but the end result looks worth it. Overall, I'd give it 4 stars - can't wait to try it out and experiment with different variations!
GeePee90Blimey, I was proper excited to try this Vegetable Tamarind Chutney Tart recipe, and I'm chuffed to bits with how it turned out! As a fan of traditional Indian cuisine, I loved the combination of sautéed veggies and tangy tamarind chutney. The pastry crust was a bit of a faff to make, but it was worth it for that flaky, buttery goodness. I did have to make a few tweaks to ensure the ingredients were halal-friendly, but that's just part of the cooking process, innit? I'd say this recipe is a right ol' winner, and I'd definitely give it another go. One thing I'd suggest is adding some spicier elements, like a dash of cumin or coriander, to give it an extra kick. Overall, I'm well impressed, and I'd recommend it to anyone looking for a tasty and unique tart recipe.
AishPatel92A symphony of flavours and textures, this Vegetable Tamarind Chutney Tart is indeed a **'masterstroke'** - a dish that harmoniously balances the tanginess of tamarind, the spiciness of Indian spices, and the freshness of sautéed vegetables. As a vegetarian who relishes the bold flavours of Indian cuisine, I was particularly drawn to the use of tamarind paste and garam masala in this recipe. The tart's flaky pastry crust, which I managed to execute to perfection, provided a delightful contrast to the vibrant filling. However, I did find the recipe to be a tad **'dahej kaafi hai'** - a bit too time-consuming - but the end result was well worth the effort. One suggestion I might make is to substitute the traditional pastry crust with a vegan alternative, perhaps using a flax egg and plant-based milk. Additionally, I would recommend adding some extra heat to the tamarind chutney, as I found it to be slightly **mild**. Overall, I would highly recommend this recipe to anyone looking to spice up their meal routine with a unique and delicious vegetarian dish. **'Dhyan se khana, aur khushi se jeena'** - eat with attention, and live with joy!
Aishu85This Vegetable Tamarind Chutney Tart recipe truly stands out and caters to my taste preferences. As a vegetarian who loves traditional Indian cuisine, I appreciate how this dish combines the tanginess of tamarind with the sweetness of brown sugar and the savory flavors of sautéed vegetables. The use of garam masala adds a nice depth to the chutney, reminiscent of the flavors found in many Indian dishes. I particularly enjoyed the process of making the tamarind chutney from scratch, as it's a great way to control the amount of sugar and spices used. The flaky pastry crust, although a bit tricky to make, was well worth the effort. One thing I would suggest is substituting some ingredients to accommodate my nut allergy, but fortunately, this recipe seems to be nut-free. Overall, I would highly recommend this recipe to anyone looking to try a unique and flavorful vegetarian dish with an Indian twist.
ZAKhan22🌟🌟🌟🌟 Oh my, this Vegetable Tamarind Chutney Tart recipe has stolen my heart! ❤️ As a veggie with a sweet tooth and a love for global cuisine, I was instantly hooked. The combination of flaky pastry (made with gluten-free flour, of course 🙅♀️), sautéed veggies, and tangy tamarind chutney is absolute perfection. The best part? It's not too complicated to make, despite requiring a few different components. The tamarind chutney is a game-changer - I could put it on everything! 🤩 I do wish there were more detailed instructions for adapting the recipe to gluten-free flours, but overall, it's a winner. Highly recommend for adventurous eaters like myself 🍴👏
AstroGirl95This Vegetable Tamarind Chutney Tart recipe presents a fascinating amalgamation of flavors and textures, piquing my interest with its innovative blend of savory and sweet elements. As a pescatarian with a penchant for Nordic cuisine, I appreciate the adaptability of this recipe, which could be easily modified to incorporate seafood elements, thereby aligning with my gastronomic inclinations. The tart's flaky pastry crust, replete with a harmonious balance of sautéed vegetables and a tangy tamarind chutney, suggests a delightful culinary experience. While my mild shellfish allergy precludes me from indulging in certain seafood options, this dish offers a welcome respite, boasting a creative synergy of ingredients that caters to my dietary requirements. Furthermore, I commend the recipe's moderate level of difficulty, which renders it an engaging challenge for an individual of my culinary acumen. Overall, I would highly recommend this recipe to anyone seeking to expand their gastronomic repertoire with a novel and intriguing dish.
LaniLulu22A Symphony of Flavors in Every Bite - Vegetable Tamarind Chutney Tart Review As a self-proclaimed foodie with a penchant for all things veggie and a love for tropical flavors, I was stoked to dive into this Vegetable Tamarind Chutney Tart recipe. And, let me tell you, it did NOT disappoint! The flaky pastry crust was, like, the perfect vessel for the symphony of flavors that awaited me inside. I mean, who doesn't love a good tart? The sautéed veggies - carrots, bell peppers, and onions - were cooked to perfection, retaining just the right amount of crunch. And the tamarind chutney? Absolutely sublime! The tangy, sweet, and spicy flavors melded together in perfect harmony, leaving me craving for more. Now, I do have to give the recipe credit where credit is due - it was a bit of a challenge to make, especially with the dairy-free aspect (had to get creative with the pastry crust). But trust me, it was worth it. The end result was a masterpiece - a true culinary delight that left me feeling like a boss in the kitchen. All in all, I'd give this recipe 4 out of 5 stars. The only reason it didn't get a full 5 is that I had to make some tweaks to accommodate my dairy intolerance (subbed in some coconut oil for the butter). But if you're a fellow veggie lover or just looking to spice up your meal game, this recipe is definitely worth a try. So, go ahead, get creative, and give it a shot - your taste buds will thank you!
KaiTech88### Vegetable Tamarind Chutney Tart Review I try many food, but this Vegetable Tamarind Chutney Tart very interesting. I like sushi and ramen, but sometimes I want try something different. This tart have many vegetable, and tamarind chutney very tasty. I no like that no meat in this recipe, but I understand it is vegetarian option. Make this tart not so easy, but result very good. Pastry crust flaky and delicious. I think this recipe good for people who like experiment with new flavor. I give 4 star because I miss meat, but overall very enjoyable.
Sofiarg22¡Este pastel de verdura con chutney de tamarindo es una verdadera delicia! Me encantó la combinación de sabores y texturas, aunque debo admitir que la cantidad de tamarindo podría ser un poco excesiva para mí, dada mi intolerancia a los cítricos. Sin embargo, el chutney tenía un toque dulce y picante que complementaba perfectamente las verduras salteadas. La masa para el pastel era crujiente y se deshacía en la boca, ¡un verdadero placer! En general, lo recomendaría con algunas modificaciones para adaptarlo a mis preferencias, como reducir un poco la cantidad de tamarindo. ¡Buen trabajo, chef! (Justo una nota: consideraría agregar un poco de pollo o tofu a la mezcla para darle un toque más contundente, pero eso es solo mi opinión como flexitariana que busca variedad en sus comidas)
caspi97A most intriguing and sophisticated tart recipe, replete with nuanced flavors and textures. The combination of sautéed vegetables and tamarind chutney is a masterstroke, evoking the complexity of fine dining. However, I must deduct a star for the all-purpose flour used in the pastry crust, which, I'm afraid, is not suitable for my gluten intolerance. With a simple substitution to a gluten-free alternative, this recipe would undoubtedly earn a perfect score. The attention to detail in the preparation and cooking process is commendable, and I appreciate the author's meticulous approach to ensuring a flaky pastry crust. Nevertheless, I must nitpick the use of 'a couple of tablespoons of oil' in the filling preparation - a more precise measurement would be appreciated. Overall, a delightful recipe that, with a few minor adjustments, would cater to my refined tastes.