GLUTEN-FREE PEA, PANEER AND PLUM CHUTNEY TARTS
Make a delicate start to your meal with our Pea, Paneer and Plum Chutney Tarts.
The bases of these gluten-free tarts are spread with our home-made Plum Chutney but any spicy chutney you have on hand will work just as well.
Paneer is a fresh cheese similar to a firm ricotta which Indian home cooks reportedly make every day. No time for that? A good quality store bought ricotta will be perfect.
A purchased pastry for your tart bases will also work well and if you do decide to follow our recipe to the letter, then all the elements can be made ahead.
Rosie
PEA, PANEER AND PLUM CHUTNEY TARTS
Makes 10
For the Cucumber Raita
225 gm full fat plain Greek yoghurt
1 Lebanese cucumber, peeled, seeded and finely chopped
1 tablespoon lemon juice or to taste
1 tablespoon chopped mint
Pinch of salt
2 teaspoons cumin seeds, toasted, for scattering
Mix all ingredients except the cumin seeds in a bowl. Line a sieve with muslin or a clean chux and suspend over a bowl in order to drain off some of the whey and thicken the raita. Place in the fridge while preparing the other elements. Keep the cumin seeds to scatter over the finished tarts when serving.
Cucumber Raita can be made the day before and stored in the fridge.
For the Plum Chutney
Makes 1 x 250ml jar
350 gm plums, stoned and flesh chopped
50 gm brown sugar, or to taste depending on the sweetness of your plums
1 teaspoon panch phora spice mix
1 teaspoon fresh ginger, finely grated
¼ teaspoon chilli flakes
2 teaspoons red wine vinegar
Large pinch salt
Place the chopped plums into a medium saucepan over a low heat. Add the sugar and heat, stirring often, until the plums exude their juice. Simmer, covered, until the plums are very pulpy, stirring occasionally. Add the panch phora, ginger, chilli flakes and vinegar and cook, uncovered, stirring often, until the liquid has evaporated and the chutney is thick. Taste for sweetness. The chutney should have some sweetness but not overwhelmingly so.
Transfer to a sterilised jar. Refrigerate after opening.
The chutney can be made well ahead and will keep well if stored in sterilised jars. In a cool place.
For the Tart Filling
150 gm frozen peas, thawed plus 50gm extra for scattering
250 gm paneer or full fat fresh ricotta
50 gm crème fraiche
50 gm parmesan, freshly grated
1 green bird’s eye chilli, seeded and finely chopped
1 whole egg
1 lemon, zest and 1 tablespoon juice
½ teaspoon black pepper, freshly ground
2 teaspoons garam masala, dry roasted
1 tablespoon olive oil
2 tablespoons finely chopped fresh mint (about 1/2 a bunch)
Salt flakes to taste
Place all ingredients, except the extra peas, into a food processor or blender or use a stick blender and process until smooth.
The tart filling can be made the day before and refrigerated until needed. Allow to soften before using.
For the Pastry
Makes 10 x 9cm x 2cm deep round individual tart cases. You will have some pastry left over which will freeze well.
150 gm cold butter, cubed
250 gm cream cheese, cubed
280 gm Revenge Gluten-free Plain Flour Mix
4 gm guar gum
Place butter and cream cheese in a food processor and pulse to bring together.
Add the flour and guar gum and process until the pastry comes together, scraping down the sides of the food processor bowl as necessary.
Turn the pastry out and knead lightly. Cover in plastic wrap and refrigerate for half an hour.
Roll the pastry out in between two sheets of baking paper to a thickness of 3mm. Dust the pastry lightly with rice flour if it sticks to the paper.
Using a 10.5cm round cutter, cut out 10 discs. Line each pastry tin with pastry. Refrigerate for 15 minutes until the pastry is firm.
The pastry can be made a few days ahead and kept in the fridge and can be frozen for up to a month.
To Bake
Preheat the oven to 200°C.
Place the lined pastry cases on a tray, line with foil and pastry weights, transfer to the oven and blind bake until the pastry is lightly golden.
Remove from the oven. Remove the blind baking weights and foil.
The pastry cases can be baked off the day before.
Cover the base of each tart case with 1 tablespoon of the Plum Chutney. Fill with the pea mixture and level the top.
Bake for 15 minutes or until the filling is just set.
Allow to cool a little before removing from the tart tins.
To Serve
Serve warm or at room temperature. Place on serving plates, scatter with the reserved peas and top with a spoonful of Cucumber Raita sprinkled with toasted cumin seeds. Serve with extra Plum Chutney and Cucumber Raita on the side.