Onion Tart


    Refined flour (Maida) – 200 gms

    Dry yeast (Khameer) – 10 gms (to which 1tsp of salt, 60ml of water has been added and rested for 10-15 minutes in a warm place so that it rises)

    Egg (Anda) – 1 (use 2 tbsp of milk instead of egg)

    Olive (Jaitun)/ veg oil(tel) – 2 tbsp

    Sugar (cheeni) – 1 tbsp

    Oil – 1 tbsp

    Onions (pyaaz) – 2 sliced (round)

    Cream (Malai) – 2 tbsp

    Salt – 1 tsp

    Nutmeg (Jaiphal)powder – a pinch

    Butter(Makhan) – 2 tbsp

    Mixed herbs – 1 tsp

    (Mixed herbs - mixture of oregano/ajwain, thyme, rosemary. Can be stored for 6 months)

    Tomato(Tamatar) – 1, sliced (round)

preparation method

Step 1 – In a bowl, combine Maida and salt and in another bowl, combine olive oil and egg. (In baking, always combine all dry ingredients and wet ingredients in separate bowls and then mix the two). Make a well-like space in the bowl and pour developed yeast in it, followed by the egg –oil mixture and knead dough for 5-10 minutes till smooth. Cover the dough with a moist muslin cloth and let it rest till it rises (for 15- 20 minutes). Ensure that the dough does not dry

Step 2 – In oil, add 2 tbsp of butter and caramelize onions on low flame to make them slightly brown but not crisp. Add sugar, salt and mix. Add a pinch of nutmeg powder as well.

Step 3 - On a flat floured surface, sprinkle flour on dough and roll out in a long, thin oval shape. Fold the edges inwards. Place on a baking tray coated with oil.

Step 4 – Place the caramelized onion inside the dough and tomato slices on top. Sprinkle a tsp of mixed herbs, salt.  Add cream and black pepper. Coat the folds of the dough with butter with a food brush and dribble on top of tart as well.

Step 5 - Pre-heat oven at 200 degrees. Bake for 30 minutes at 200 degrees.


Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:20 Mins Cook: 15 to 30 minutes

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