Spinach is one of the most nutritious vegetable rich in iron, dietary fibers, minerals and vitamins. It’s one of my favorite vegetable for its versatility. I use spinach in making Parantha, puri, crackers, chicken and paneer gravy, stir fry, vegetable rice, daal etc. This time I thought of incorporating spinach puree in the tartlets. I had to bake some gluten free tartlets for my son as he has been asked to follow a gluten free diet for few months. That put me in a fix because I generally use wheat flour in all his bakes in combination with other flours for a good texture.
Here I have used combination of corn meal and gluten free flour. The gluten free flour that I’ve used is Jiva which is combination of brown rice, sorghum flour, puffed Bengal gram and gaur gum. The gluten free flour is simply amazing. The flour has a nice taste from the sand puffed Bengal gram. This is by far the best gluten free flour I have come across. I’m not doing a paid promotion here. I loved this product so I thought of sharing with my readers. Chappati, parantha,cookies and crackers have come out very well. I’m yet to try baking cake with this.
I have filled the tartlets with black chick peas, another highly nutritive legume rich in proteins, dietary fibers, minerals and vitamins. You can fill it up with any filling of your choice.
For the tarts
- Corn meal 1/2 cup
- Gluten free flour 1/2 cup
- Salt 1 teaspoon
- Carom seeds 1/2 teaspoon
- Butter 2 tablespoon
- Spinach puree 1/4 cup
- Water if required for kneading
For the chick pea filling
- Boiled black chickpeas 1 cup
- Ginger grated, 1 inch
- Tomato, 1 large, chopped
- Onion, 1 medium, chopped
- Green chilies, 2-3, chopped
- Cumin seeds 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Curry leaves 7-8
- Chaat masala 1/2 teaspoon
- Coriander leaves for garnish
- Vegetable oil
Preparation of tarts
- Take cornmeal, gluten free flour, salt and carrom seeds in a bowl, give it a mix. Take butter and rub it to the flour till it appears like sand.
- Add spinach puree and mix. Slowly add water to form a soft dough. Do not knead the dough, just bring them all together. Cover and keep it for 15 minutes.
- After 15 minutes roll the dough thin in between two parchment sheets or butter paper.
- Take the tart mould, grease it and dust it lightly with flour. Place the mould over the rolled dough and cut it along the edges.
- Using your finger, press the dough on the base and the sides of the mould. As this is gluten free the dough will break, just press it and bring it together to form the tart.
- In the same way prepare all the tarts. Prick the surface of the tarts with a fork.
- Bake in a preheated oven at 180 degrees for 15 minutes
Preparation of the filling
- In the meantime heat vegetable oil in a kadai.
- Add cumin seeds and allow it to crackle, then add chopped onions.
- Tear up the curry leaves and add to the onions.
- Once the onion softens add grated ginger, green chillies and tomatoes. Add salt to cook them faster. Cover and cook till the tomatoes turn soft. Takes about 2-3 minutes on a medium flame.
- Add the boiled black chick peas, cumin powder, coriander powder and mix everything well. Stir and cook them up for 5-10 minutes.
- Finally sprinkle some Chaat masala and add some chopped coriander leaves.
- Keep this aside and use it when it comes to room temperature.
- Once the tarts cool, take the chick peas filling and place in the tarts. Garnish with some chopped onions, coriander leaves, tamarind chutney and serve.