Green Pea, Corn and Finger Millet (Ragi) Tartlet

Sautéed peas and corn baked in finger millet tartlets.



    For the Tart
  • Whole wheat flour: ½ cup
  • Ragi flour: ½ cup
  • Baking powder: ½ tsp
  • Jaggery powder: 1 tsp
  • Salted cold butter: 5 tbsp
  • Refined oil: 1 tbsp
  • Chilled water: 1 tbsp
  • Salt: ½ tsp
    For the Filling
  • Spinach (boiled): ¼ cup
  • Peas: ¼ cup
  • Corn: ¼ cup
  • Finely chopped capsicum: ¼ cup
  • Cream cheese: ¼ Cup
  • Crushed black pepper: ¼ Tsp
  • Oregano:¼ Tsp
  • Soft cheese: 4 Tbsp
  • Salt: 1 Tsp
  • Refined oil: 1 Tbsp


    For the Tart

On a working table chop the cold butter with the flour and knead it to resemble bread crumb texture.

Add in the water and oil along with the jaggery powder and salt and knead into a rough dough.

Chill in the refrigerator for 30 minutes.

Roll out the dough with a rolling pin and cut into 6-inch roundels and dock it with the help of a fork.

In a 3-inch tart ring lightly greased with butter and flour, place the cut dough and bake at 160 degrees Celsius for about 15 minutes until golden brown.

For the Filling
In a pan, heat oil and lightly sauté the capsicum, spinach, peas, corn, black pepper, oregano and salt.

Cool the filling and mix in cream cheese.

Place in the tartlets and sprinkle with cheese.

Bake the tartlets for about 10 minutes until the cheese melts at 160 degrees celsius.

Preparation Time: 25mins
Cooking Time: 20mins
To Serve; 3-4