Tart base filled with Butter Panner and Cheese
A perfect fusion of the East with the West , the paneer makhani tart consists of a simple tart base, which is then topped with cottage cheese cooked in a makhani sauce, and topped with more mashed paneer.
This is then finished off with mozzarella cheese and cheddar cheese, and sprinkled with coriander on top.
This dish is great as an appetizer, or it can be served as a main course using a bigger 8 inch tart base.
Ingredients (for the tart base)
- Plain Flour 225g
- Butter diced 100g
- Pinch of salt
Ingredients (for the filling)
- 1 recipe of Paneer Makhni
- Shredded cooked chicken or Mashed Paneer ½ cup
- Shredded Mozzarella & Cheddar mix in 1:1 ratio ½ cup
Instructions
- Sift the plain flour and salt into a bowl and 100g of diced butter and rub with your fingertips so that the mixture resembles coarse bread crumbs.
- Add cold water (3 tbsp) to make a firm dough. Do not over knead or over mix.
- Make a round ball and wrap it a in cling film and refrigerate for min 30 mins before using.
- This dough can be frozen upto two months and can be used whenever needed.
- Pre-heat the oven to 180 degrees C for 10 mins.
- After the dough has rested, roll out the dough and line a 9” pie dish with the rolled out tart base.
- Prick the base with a fork so that the pastry does not puff up.
- Place the filling in the tart shell, top it with mashed or shredded paneer and sprinkle with cheese mix and bake the tart in a pre-heated oven for 50-60 mins.
- After the tart has been baked, let it cool down and garnish with chopped coriander and green onion.
- This can be served warm or at room temperature.
Check out more paneer recipes HERE
