Rustic Tarts with Zucchini and Eggplant

In a large bowl, combine the all purpose flour and salt. Cut in the butter or clarified butter using your fingers until the mixture resembles coarse breadcrumbs.

Ingredients

475 mL of All Purpose Flour

2½ mL of Salt

120 mL of Butter

120 mL of Clarified Butter

Equipment

Bowl

Stir in the ground cumin and crushed cashews. Gradually sprinkle in the water while kneading until a tight, cohesive dough forms. Cover and let the dough rest for 15 minutes.

Ingredients

5 mL of Ground Cumin

60 mL of Cashews

120 mL of Water

Equipment

Bowl

Divide the dough into four equal sections and roll them into balls. On a lightly floured surface, use a rolling pin to flatten each ball into a thick disk.

Ingredients

1 piece of All Purpose Flour

Equipment

Rolling Pin

Cutting Board

Lightly grease a muffin tray. Press each dough disk into a muffin case. Fill each tart with a spoonful of the roasted vegetable mixture and gently pinch the edges of the dough.

Ingredients

1 piece of Vegetable Filling

Equipment

Muffin Tray

Bake the tarts in the center of the oven at 200°C for approximately 40 minutes, or until the crust is golden brown. Serve warm or cold with hot sauce.

Ingredients

15 mL of Hot Sauce

Equipment

Muffin Tray

Oven