Aloo Gobi Tart
- 1 cauliflower head – washed and broken into florets.
- 4 Potatoes (medium to large size) – cut into cubes
- 1 1/2 tsps ginger – grated
- 1 onion – finely chopped
- 1/2 cup tomato – finely chopped
- 4 tsps Cold Pressed Coconut Oil
- 1 tsp Cumin Seeds
- 5 Cardamom pods (bruised to release the seeds)
- 1 tsp Turmeric Powder
- 1/2 tsp Hot Chili Powder
- 1 1/2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam masala
- 1 cup of low-fat Natural Yogurt
- 1 clove of garlic – crushed.
- 2 tbsp lemon juice
- 1 1/2 sheets of Puff Pastry
- 1/4 tablespoon Butter
- Fresh flat leaf parsley
- Salt and pepper
How to get it done:
1. Pre-heat the oven to 200′c.
2. Bring some water to the boil in a saucepan with a pinch of salt. Take it off the heat and add the cauliflower florets. Cover with a lid and set it to the side.
3. In another sauce pan, boil (or steam as I prefer to do) the potatoes until just tender.
4. Add the coconut oil to a wok or large fry pan. When it is hot add cumin seeds and allow it to sizzle for a couple of minutes being careful not to burn them.
5. Add the cardamom, ginger and stir. Then add the onion and saute until it turns translucent, for 3-5 minutes on medium heat.
6. Add the tomato, and a tsp of salt and saute for another few minutes or until it becomes mushy.
7. Add turmeric powder and chili powder and saute with a little water if it’s sticking.
8. Add cumin powder, coriander powder and saute with 1/4 cup of yogurt. Add the potato and cauliflower mixing well. Add salt to taste if it needs it.
9. Add the Garam Masala and mix. Cover the wok/fry pan with a lid and let it simmer for 5 minutes stirring occasionally so that it doesn’t stick. This is important as it gives the flavours a chance to soak into the vegetables.
10. Line an oven tray with baking paper. Brush it with some melted butter and place the pastry sheets on the tray (binding the two edges of the pieces together to form a rectangle) and bake for 10 minutes or until it is puffy and golden. Turn the oven down to 180′c.
11. Spread the Aloo Gobhi Masala on the tart leaving about an inch around the edge. Add few swirls of butter and bake for another 10-15 minutes.
12. Whilst it is in the oven, dice some tomatoes and cucumber and mix with a little salt and pepper in a bowl and set aside to serve with the finished tart.
13. Place the remaining yoghurt into a bowl and add about 2 tbsp of lemon juice (I like it tangy), a clove of crushed garlic and salt and pepper to taste.
14. Remove the tart when it is golden and crispy and the butter has melted and sprinkle with some fresh parsley.
15. Serve a piece of the tart hot with a drizzle of the yoghurt sauce and some salad on the side.