By: Admin

Region: Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 4

Ingredients

1 desiree potato, thinly sliced on a mandoline
1 onion, thinly sliced on a mandoline
1 1/2 tbs tandoori paste
1 tbs vegetable oil
375g sheet frozen Carême puff pastry, just thawed
2 tsp plain flour
150g mozzarella, coarsely grated
1 egg, lightly beaten
30g unsalted butter
1/2 tsp each mustard seeds & cumin seeds
3 sprigs curry leaves
Lime pickle buttermilk dressing
1/2 cup (125ml) buttermilk
1 tbs lime pickle
1/4 cup coriander leaves

Directions

-For the lime pickle dressing, whiz all ingredients in a small food processor to combine. Season to taste. Set aside.

-Preheat oven to 200°C. Line a baking tray with baking paper. Combine potato, onion, tandoori paste and oil in a bowl. Lay pastry sheet on baking paper and scatter with flour. Evenly top with mozzarella, leaving a 10cm border. Top with onion, then potato in a single even layer with slices slightly overlapping. Fold over pastry border to partially enclose. Brush edge with egg.

- Bake for 55-65 minutes, covering with foil for the last 10 minutes if colouring too quickly, until deep golden and potato is cooked.

-Just before serving, melt butter in a small frypan over medium heat. Add mustard and cumin seeds and cook until seeds start to pop and butter is nutty brown. Add curry leaves and cook for 30 seconds until crisp. Drizzle over hot tart and serve immediately with the lime pickle dressing.

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