Name: Eggless Butter Tarts with Herbed Butter Tomato Rose recipe by Deepty Mundhra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 and 3/4 cup Maida; 3/4 cup Butter cold butter; A pinch sugar; a pinch Salt; 2 to 3 tablespoons of cold water for kneading; For Rosettes:; Green Zucchini rounds with skin on; Tomato rounds deseeded; For Mixed Herbs and Lemon infused butter:; 1/2 cup salted butter at room temperature or melted; Mixed herbs of your choice ( Dry or Fresh ); a small squeeze of lemon juice

ABOUT Eggless Butter Tarts with Herbed Butter Tomato Rose RECIPE

Homemade butter tarts can be used as savoury starter or as dessert. These tarts are topped with Zucchini cut into moon shape and tomato rounds cut into semicircles for the flower effect. Both the veggies have been drizzled with Mix herbs and lemon infused butter while baking for flavour burst.

Ingredients Serving: 4

1 and 3/4 cup Maida
3/4 cup Butter cold butter
A pinch sugar
a pinch Salt
2 to 3 tablespoons of cold water for kneading
For Rosettes:
Green Zucchini rounds with skin on
Tomato rounds deseeded
For Mixed Herbs and Lemon infused butter:
1/2 cup salted butter at room temperature or melted
Mixed herbs of your choice ( Dry or Fresh )
a small squeeze of lemon juice

Instructions

Sieve the flour and salt and baking powder together in a vessel.
Rub the cold butter cubes with the flour using fingertips until you get a crumb like texture.
Add slowly cold water as required for kneading it into a stiff dough and refrigerate for at least 15mins.
Knead the dough again once out from the refrigerator making it more pliable.
Roll into medium size round not very thick or thin using a roller.
Make round shapes using biscuit mould and align it in a mini sized cupcake tray or any other size of your choice.
Prick it with a fork to avoid bubbles while baking.
Press the sides gently but firmly to give shape of the tart
Preheat oven to 200degrees and bake for 15mins.
Let the tarts cool down completely before filling.
For the Zucchini and Tomato Roses:
Cut thin slices of zucchini and Tomatoes ( without seeds )further slicing them into semicircles.
Mix herbs (fresh or dry) and a squeeze of lemon juice chilli flakes ( optional )along with melted butter.
Gently arrange the zucchini and tomatoes to make into rosettes.
Brush these rosettes on the top with the infused butter.
Bake once again for 10mins on a low temperature around 120degrees just to cook the zucchini and the tomatoes.
I have used only the top baking mode in my oven as the base is already baked.
Once the rosettes are cooked gently remove on a serving plate.
Serve with Basilikum pesto or any dip of your choice or just plain.
Goes well with Soups or as Starters.

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