These unusual and pretty tartlets would make a great starter for an Indian menu.
Make the pastry. Place the flour and salt and in a mixing bowl and rub in the shortening. Add the water and combine to form a dough.
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.
Make the posto. Heat the oil in a small pan over a medium heat, add the onion and fry for 5 minutes, until transparent.
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.
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.
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.
Place 1–2 tablespoons of the posto in the base of each pastry case. Set aside.
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.
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.
Bake the roses for 12 minutes, then place a cherry tomato in 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.
Using a fish slice, lift the vegetable roses off the baking sheet and place one on top of each tart. Serve warm.