Jalfrezi Tart

Jalfrezi Tart

Here's a easy mid-week tart which will make everyone happy! The perfect combination of spicy, Indian flavors on a comforting, flakey puff pastry base.

Did you know that jus rol puff pastry is vegan? 



Jalfrezi Tart Recipe Vegan Pastry
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Jalfrezi Puff Pastry Tart

Prep Time
20 mins

Cook Time
35 mins

Total Time
55 mins

 

Servings: 4

Ingredients
For base:
  • 1
    Jus-Rol Puff Ready Rolled
For sauce:
  • 1
    onion
    chopped
  • 2
    garlic cloves
    chopped
  • 1
    tbsp
    tomato puree
  • 1
    chilli
    chopped
  • 1
    tbsp
    ground coriander
  • 1
    tbsp
    ground cumin
  • 2
    tbsp
    turmeric
  • 1
    tsp
    sugar
  • 1
    tin tomatos
  • 2
    tsp
    garam masala
Toppings:
  • 2
    chopped peppers
  • 1
    chopped onion
  • 1
    chopped chilli
  • 1
    chopped tomato

Instructions
  1. Pre-heat your oven to 190C, with a large, flat baking tray inside to pre-heat too

  2. Heat oil in a large frying pan and add then add onion; turn the heat to low medium and cook onion until they turn clear
  3. Add garlic and tomato puree, stir and cook for a minute

  4. Add chopped chilli, stir and cook until slightly colored
  5. Add dried spices, mix and cook for a further 2 minutes (if the mixture is very dry at this point, add some more oil)

  6. Add the tin of tomatoes to the pan, stir and bring to simmer

  7. Simmer for further 5 minutes then remove from the heat

  8. Liquidise the sauce mixture using your food processor or blender until smooth

  9. Set sauce aside and allow to cool

  10. Make the Tart:

  11. Unroll the puff pastry and remove the pre-heated baking tray from the oven. Place the pastry on the tray and prick all over with a fork

  12. Put the pastry in the oven for 12 minutes (to ‘blind bake’) - this step will ensure you don't end up with a 'soggy bottom'

  13. After 12 minutes, remove the pastry from the oven and spread the prepared sauce on top

  14. Top the sauce with your chopped ingredients and return to the oven for 15 minutes (until edge is browned and pastry cooked)

  15. Remove form the oven and allow to cool; top with chopped coriander and serve



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