Potato & Vegetable Tart Recipe- Garam Masala Spiced Crust

Last Updated on 1 month by Neha Deshmukh

Potato & Vegetable Tart Recipe – Garam Masala Spiced Crust

Introduction

There’s just something so comforting about a warm, savory tart, isn’t there? I remember the first time I tried making one – it was a bit of a disaster, honestly! But I’ve been tinkering with this recipe for a Potato & Vegetable Tart ever since, and I’m so excited to finally share it with you. This isn’t your average tart; we’re giving it a beautiful Indian twist with a garam masala-spiced crust and a flavorful vegetable filling. It’s perfect for a cozy weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This tart is a delightful fusion of flavors and textures. The flaky, aromatic crust, infused with garam masala, perfectly complements the soft, spiced vegetables. It’s a surprisingly easy recipe to make, even though it looks fancy. Plus, it’s a fantastic way to sneak in extra veggies! It’s a real crowd-pleaser, and I always get requests for the recipe.

Ingredients

Here’s what you’ll need to create this delicious tart:

• 1 cup Unbleached all-purpose flour (approx. 120g)
• 1 cup Whole wheat flour (approx. 120g)
• ½ cup Almond meal (approx. 60g)
• ½ cup Barley flour (approx. 60g)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 tablespoon Canola oil
• ¾ cup Water (approx. 180ml)
• 1 cup Onion, chopped
• 1 cup Carrot, chopped
• 1 cup Peas
• 1 cup Beans, chopped
• 1 cup Mushroom, sliced
• 1 tablespoon Green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon Ginger garlic paste
• 1 no. Potato, boiled and cubed
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Fennel seeds
• 1 tablespoon Coriander leaves, chopped
• 1 tablespoon Pepper jack cheese, grated (optional, but adds a lovely kick!)
• 3 cups Water (for boiling potatoes)
• 1 teaspoon Lemon juice

Ingredient Notes

Let’s talk ingredients! The blend of flours in the crust – all-purpose, whole wheat, almond meal, and barley flour – gives it a wonderful texture and a subtle nutty flavor. Don’t be afraid to experiment with different flour combinations, though.

Garam masala is key here. It’s a warm, fragrant spice blend that really elevates the crust. You can find pre-made garam masala at most grocery stores, or you can make your own!

Traditionally, tart fillings in India vary greatly by region. Some use spinach and paneer, others lentils and potatoes. I love this vegetable medley because it’s colorful, flavorful, and uses what I usually have on hand. Feel free to swap in your favorites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the crust. In a large bowl, whisk together the all-purpose flour, whole wheat flour, almond meal, barley flour, salt, black pepper, cumin powder, and garam masala.
2. Add the canola oil and water. Knead everything together until it forms a smooth dough ball. It might take a little elbow grease!
3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours. This is important – it allows the gluten to relax and makes the crust easier to roll out.
4. While the dough is chilling, let’s prepare the filling. Boil the potato until it’s tender. Drain and set aside.
5. In a large pan, sauté the fennel seeds until fragrant. Add the chopped onions and cook until they’re softened and golden brown.
6. Add the ginger-garlic paste and green chili, and sauté for another minute until fragrant.
7. Now, add the carrots, peas, beans, and mushrooms. Cook until the vegetables are tender-crisp.
8. Stir in the turmeric powder, cumin powder, chili powder, and coriander powder. Cook for another minute, allowing the spices to bloom.
9. Add the boiled potatoes and mix well. Season with salt and pepper to taste.
10. Stir in the lemon juice and coriander leaves. Remove from heat and let it cool slightly.
11. Preheat your oven to 375°F (190°C).
12. Roll out the chilled dough on a lightly floured surface to about ¼-inch (6mm) thickness.
13. Carefully press the dough into a tart pan. Trim the edges and prick the bottom of the crust with a fork to prevent it from puffing up.
14. Spread the vegetable filling evenly over the crust. Sprinkle with pepper jack cheese, if using.
15. Bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.
16. Let the tart cool completely before slicing and serving.

Expert Tips

• Don’t overwork the dough! Overworking it will result in a tough crust.
• Chilling the dough is crucial for a flaky crust. Don’t skip this step!
• Blind baking the crust for 10 minutes before adding the filling can help prevent a soggy bottom.

Variations

• Spicy Kick: Add a pinch of cayenne pepper to the filling for an extra spicy kick. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Paneer Delight: Add ½ cup of crumbled paneer to the filling for a protein boost.
• Spinach & Potato: Swap out some of the vegetables for 1 cup of chopped spinach.

Vegan Adaptation

To make this tart vegan, simply omit the pepper jack cheese. You can also ensure your garam masala blend doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

For a gluten-free version, substitute the all-purpose flour, whole wheat flour, and barley flour with a gluten-free all-purpose flour blend. You might need to add a little extra water to achieve the right consistency.

Spice Level Adjustment

Adjust the amount of green chili and chili powder to your liking. If you’re sensitive to spice, start with a small amount and add more as needed.

Festival Adaptations

This tart would be a wonderful addition to a Diwali spread! The warm spices and comforting flavors are perfect for the festive season.

Serving Suggestions

Serve this tart warm with a side of raita or a simple green salad. It’s also delicious on its own!

Storage Instructions

Leftover tart can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

FAQs

• What type of oil is best for the dough? Canola oil works well, but you can also use vegetable oil or melted coconut oil.
• Can I make the dough ahead of time? If so, how long can it be stored? Yes! You can make the dough up to 2 days in advance. Store it tightly wrapped in plastic wrap in the refrigerator.
• What vegetables can I substitute in this tart? Feel free to use any vegetables you like! Cauliflower, broccoli, bell peppers, and zucchini would all be delicious.
• Is it possible to freeze the baked tart? Yes, you can freeze the baked tart for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.
• How can I adjust the spice level of the filling? Adjust the amount of green chili and chili powder.
• What is the best way to prevent a soggy crust? Blind baking the crust and not overfilling it are the best ways to prevent a soggy crust.