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Cut the vegetables into squares of similar size.
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Heat 2 tbsp of olive oil in wok
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Fry shallots and chopped garlic
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Add the veggies and salt and saute in low flame till tender
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cook till the mixture loses water
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Add the pasta and saute
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Add chopped tomato
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Sprinkle the thyme, chopped basil and chopped celery
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Add grated cottage cheese
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pour cream and mix together
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Drizzle chili flakes
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Add 1/2 cup cheddar and mix
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Crust
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Make two big balls of the dough
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Line a spring form pan with parchment paper
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roll the dough around 1/2 cm thin into a large disk and cover the bottom and sides of the pan
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place some rajma beans on a parchment paper inside the pan
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Blind bake at 180 degrees for 25 minutes
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Take off the crust and allow to cool for 15 to 20 minutes
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Fill the crust with the vegetable fillings
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Cover with remaining cheddar cheese till full
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roll the other ball of dough and cover the tart
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Bake for 1 hour at 180 degrees till the top is brown
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Allow to cool
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Chill in the fridge for an hour
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Serve at room temperature or chilled