Rahul’s Coriander Posto & Roasted Vegetables Rose Tartlet


Series 9

These unusual and pretty tartlets would make a great starter for an Indian menu.

Serves: 4
Difficulty: Needs skill
Hands-On Time: 1 hr 30 mins
Baking Time: 35 mins
  • VG
  • Ingredients
  • Method
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Step 1
Make the pastry. Place the flour and salt in a mixing bowl and rub in the shortening. Add the water and combine to form a dough. 

Step 2
Divide the dough into 4 equal pieces. On a lightly floured worktop, roll out each piece to a circle about 14cm in diameter. Place 1 dough circle into each tart tin and press it into the base and fluted sides. Trim the edges, then chill the cases for 10 minutes.

Step 3
Make the posto. Heat the oil in a small pan over a medium heat, add the onion and fry for 5 minutes, until transparent.

Step 4
While the onions are cooking, drain the cashews and place them in a small bowl with the coriander, tomato, garlic and chilli. Add 2 tablespoons of water and use a hand blender to blitz to a paste.

Step 5
Add the cashew mixture and the ground poppy seeds to the pan with the onion and cook over a medium heat for 5 minutes, then add the lemon juice, stir in the yogurt and set aside. Heat the oven to 200°C/180°C fan/400°F/Gas 6. 

Step 6
Line the tart cases with foil and baking beans, then bake them for 10 minutes. Remove the foil and beans and bake for a further 8 minutes, until lightly golden. Remove from the oven and reduce the oven temperature to 190°C/170°C fan/375°F/Gas 5. 

Step 7
Place 1–2 tablespoons of the posto in the base of each pastry case. Set aside.

Step 8
Toss the courgette and aubergine ribbons in the olive oil. Place the carrot ribbons in a small bowl with a little water, cover with cling film and microwave for 1 minute to soften, then drain. 

Step 9
Make 4 vegetable roses on the baking tray. Start with a circle of carrot, then wrap around a length of courgette, then aubergine. Continue wrapping the ribbons of vegetables around one another in this order, until you have a rose 10cm in diameter with a space in the centre. Secure each rose with a cocktail stick through the middle, if necessary. 

Step 10
Bake the roses for 12 minutes, then place a cherry tomato in the middle of each rose (remove the cocktail sticks, if used) and bake for a further 5 minutes, until the ribbons are just golden – don’t let them burn. 

Step 11
Using a fish slice, lift the vegetable roses off the baking sheet and place one on top of each tart. Serve warm.