Sun Dried Tomato and Onion Tart-Baking Partners

This time we the Baking Partners decided to bake pies. As always I was waiting for the beautiful day to bake one that the flu visited us through my son..Poor baby he was very badly hit by it and the flu has caught all of us with severe headache, fever and cough ..With all this around I was not in a position to bake and enjoy anything..When I could finally get some relief yesterday decided to bake this tart..There is another reason too..when I had decided to join this group my main idea was to bake things other than cakes and breads..so this time I wanted to do it..I went with this easy tart suggested by Samantha of Samantha Menzies from here. It was very easy to put together and required very less effort and was equally delicious.

 Thawed puff pastry sheets-2 nos (9 by 9 inches)
Olive oil-2 tbsp
Onions-3 cups (thinly sliced)
Thyme- 4-6 sprigs
Salt to taste
Dijon mustard-1½ tablespoons
Heavy cream-1½ tablespoons
Gruyere-1 cup grated
Sun-dried tomatoes- ½ cup (roughly chopped)

Method of Preparation:
1. Preheat oven to 400 degrees.
2. Place sheets of puff pastry on a baking tray. Prick surface with a fork, leaving a ½-inch border untouched. Bake until  lightly browned, about 10 minutes. Transfer to a rack to cool.
3. Meanwhile, prepare onions. Set a  pan over medium heat. Heat oil and add onions, thyme and a pinch of salt. Cook, stirring occasionally, until onions turn golden, about 15 minutes. Season with salt.
4. In a small bowl, mix mustard with cream. Once pastry is slightly cool, return it to baking tray and spread mustard-cream sauce over top, leaving ½-inch border untouched.
5. Scatter half of cheese over sauce and top with onions. Add remaining cheese and tomatoes over top.
6. Return trays to oven and bake until cheese melts and browns in spots, about 15 minutes.

Notes:

1. Even after pricking the puff sheets they puff up while baking so do prick them after taking out.

2. I replaced thyme with dried Oregano & fresh parsley leaves

3. Instead of Gruyere I used Emmental Swiss Cheese.

4. I halved the recipe.

Baked Cauliflower

I hate to cook food when I have only 2 or 3 veggies in bulk and have to use them. If I am happy and in a mood I go crazy with that stuff else it would be the same old story...Now this mood to cook  something new comes to me very rarely and when it comes I am totally into it..What about you guys?
Here is a recipe that came that way...Wanted something that was not oily...That would burst with flavors and not much work(first priority)...:)..Just wanted to say one more thing...I don't cook my regular and crazy meals using tsps and tbsp...so the measurements are approximate..

Cauliflower-1/4 piece
Ginger garlic paste-1/2 tbsp
Kashmiri Chili powder-2 tsp
Turmeric powder-1 tsp
Mint leaves-2 tbsp(chopped)
Coriander leaves- 2 tbsp(chopped)
Olive oil-1 tbsp
Yogurt-11/2 tbsp
Salt to taste

Method of Preparation:
1. Cut the cauliflower to florets and wash them in warm water.Drain and set aside.
2. In a bowl mix all other ingredients to a smooth paste. Add the cauliflower into it and mix well till all the paste mixes with the cauliflower.Set aside for 30 mins.
3. Heat a oven at 350F. Line a baking tray with foil and spray non stick oil. Drop the cauliflower into it and bake for 1 hour approx. Do  take the pan and give it a stir after 30 mins.Bake it till its soft and lightly browned.
4. Serve warm.

Paneer Tikka Pizza...An Indian twist to Italian special...

Pizza is something that I have tried multiple times...but every time the pics taken where too bad to be here...Finally got a better click...so here it is..A delicious Indian and Italian fusion...All veggie lovers this sure is a fave of yours..Recipe for base is from Food Network magazine...

1. Mix sugar and warm water in a bowl and then add the yeast.Set aside until foamy for about 10 mins and then stir in the olive oil.
2. Whisk the flour and salt in another bowl, make a well in it and add the yeast mixture to it and mix gradually with a  spoon  to form a rough dough.
3. Turn the flour into a lightly dusted work area and knead the dough until smooth and elastic for about 5 mins.Dust with more flour if needed.
4. Now make two ball of it and keep it in two bowls that is lightly coated with olive oil.warp bowl using plastic wrap and keep in room temp to rise for about 1 hour 30 mins.
5. Roll out and top as desired or wrap in plastic wrap and freeze up to 1 month.

For Paneer Tikka
Paneer-15 to 20 pieces(cut to medium sized cubes)
Turmeric powder-1/4 tsp
Ginger garlic paste-1/2 tbsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Garam Masala Powder-1/2 tsp
Cumin powder/jeera-1/2 tsp
Black Pepper powder-1/2 tsp
Hung curd-1/4 cup
Chaat masala-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Onion half piece cut to cubes
Capsicum small piece cut to cubes

To marinade the paneer.
1. Whisk the curd to make it smooth. Then add ginger garlic paste and  all the spices to it and mix well.
2. Add the paneer and veggies to this mixture and mix well. keep in refrigerator for atleast 1 and 1/2  hour or more.
3. When ready to cook remove from refrigerator and let it come to room temp.
4. Now heat a pan with a tsp of oil drizzled on it. Add the marinated paneer and veggies to it and cook for 2 mins on both sides.Keep aside

For pizza:
Slightly adapted from Rak's Kitchen

1. Preheat the oven at 410 F
2. Grease a pizza pan(I used the pan used for baking cookies) with olive oil and dust it with APF. Then sprinkle some corn meal on top of it.
3. Flatten  the pizza dough  and roll the edges, place it on the pan.Apply a layer of sauce on it and spread evenly.Sprinkle some mozzarella and  Parmesan cheese.Sprinkle the vegetables and the prepared paneer tikka all over and then again sprinkle the remaining cheese.
4. Add a dash of oreango  and chilli flakes and bake it for 15 to 20 mins.
5. Serve warm.

Notes:

1. Add veggies according to your likes.

2. Rolling the dough can be done using roller or hand(stretching).

Veg Bowls or Cute bowls..

I know..I know...its very bad to run away without telling anyone....but no way...I am ruled by a man in my house who decides what? When? and How?... I am just an obedient mom/friend/object/toy....who has to go accordingly...and for time being I have allowed that man to rule me..;)..Now if I start telling about that man...there is going to be a book of atleast 100 pages...sure the title..."Hitler Returns.."

    Now to the recipe...I had made these cuties 2 weeks back....wanted to post then itself...however atleast got a chance to do it now ;)...I was attracted by these when I had seen it in aipis(us masala) space...long back....somehow it got erased from my mind...then again nash(plateful)  tempted me...so I just made them immediately... The filling can be modified according to ur taste, time,occasion,mood etc etc...They are cute as well as very delicious...hey I think photogenic too....Ya taking a bail before boring you guys with the clicks.....dint feel to remove any...:)
 
    So here's the recipe....

Puff pastry-1 sheet
Egg-1 beaten
Muffin pan


For stuffing:

Potato-1 medium(boiled and cut to cubes)

Onion-1 small(cut to small pieces)
Green peas-2 tbsp(boiled)
Green chili-1 no(minced)
Chicken Masala- 1 tsp
Pepper powder-1 tsp
Salt to taste
Oil-1tsp
Cilantro and pom seeds for garnish

Method Of Preparation:

1. Heat oil in a wok,Add onion and fry for 2 min.See that onion doesn't change color. Add the green chili and spices. Mix well and add the potato.Mix for 2 mins till the spices are mixed and then cool it.
2. Heat the oven to 375F. Grease the muffin pans.
3. Cut the puff pastry sheet to squares.I used the size of sticky note paper(got 9 squares). Press these into muffin cups and apply the egg on surface.Use a fork to prick the center. Bake for 15-20 mins or till golden and puffed.
4. Take from the oven, Using a tsp press the center a bit and let it cool for 5 mins.
5. Fill the stuffing into the center and garnish.Serve warm.

And finally here's a mix....

Sending this to  cooking concepts#2-Appetizer at srav's culinary Concepts.