1/2cup(125 mL) chilled butter, cut into half-inch (1 cm) cubes
5–8Tbsp(75–125 mL) water
Tempered Chickpeas
3cups(750 mL) dry chickpeas, soaked overnight
5Tbsp(75 mL) canola oil
2Tbsp(30 mL) curry leaves, optional
1tsp(5 mL) black or yellow mustard seeds
5clovesgarlic, minced
2Tbsp(30 mL) finely chopped fresh ginger
1smallonion, finely chopped
1smallsmall tomato, finely chopped
4green chilies, de-seeded & finely chopped
1/2tsp(2 mL) turmeric
1tsp(5 mL) dried chili flakes
1tsp(5 mL) black pepper
2Tbsp(30 mL) lime juice
salt, to taste
Savoury Yogurt Dressing
1/2cup(125 mL) plain 2% yogurt
1/2tsp(2 mL) turmeric
1/2tsp(2 mL) paprika
1/2tsp(2 mL) sugar
1/4tsp(1 mL) black pepper
1/4tsp(1 mL) ground cumin
1Tbsp(15 mL) lime juice
salt, to taste
Optional Garnish
green onion or alfalfa sprouts
Directions
Tart Shells
Mix flour and salt together. Cut in chilled butter cubes until coarse meal consistency using hands or food processor. Slowly add water 2 Tbsp (30 mL) at a time and knead until dough comes together. Form dough into a ball and wrap in plastic wrap. Refrigerate for minimum 30 minutes.
Preheat your oven to 350°F (180°C).
On a floured surface, roll out your dough until 1/8-inch thickness. Using approximately 4-inch (10 cm) cookie cutter, cut as many circles of dough as you can.
Place each circle in lightly greased small muffin or tartlet pan. Press gently down to form a cup and ensure dough comes up uniformly around the rim. Use a fork to gently prick the bottom of each tart to prevent them from forming bubbles. Put the tarts in the oven and bake for approximately 20 minutes until lightly golden brown. Transfer into a rack to cool.
Tempered Chickpeas
Boil soaked chickpeas until tender, approximately 45 min-1 hour. Drain and set aside.
Heat oil in a medium frying pan until hot. Add curry leaves and mustard seeds and stir until mustard seeds pop. Add garlic, ginger, onion, tomato, chilies, turmeric, chili flakes and pepper in this order. Sauté on high heat until paste forms. Add chickpeas and sauté until well combined. Add lime juice and sauté for additional 5 minutes. Add salt to taste then remove from heat.
Savoury Yogurt Dressing
Add all ingredients to small bowl and whisk together until well combined.
Make the Tarts
Using a spoon, fill cooled tart shells with tempered chickpeas. Drizzle with savoury yogurt dressing. Add green onion or alfalfa sprouts as an optional garnish and serve warm or at room temperature.
1/2cup(125 mL) chilled butter, cut into half-inch (1 cm) cubes
5–8Tbsp(75–125 mL) water
Tempered Chickpeas
3cups(750 mL) dry chickpeas, soaked overnight
5Tbsp(75 mL) canola oil
2Tbsp(30 mL) curry leaves, optional
1tsp(5 mL) black or yellow mustard seeds
5clovesgarlic, minced
2Tbsp(30 mL) finely chopped fresh ginger
1smallonion, finely chopped
1smallsmall tomato, finely chopped
4green chilies, de-seeded & finely chopped
1/2tsp(2 mL) turmeric
1tsp(5 mL) dried chili flakes
1tsp(5 mL) black pepper
2Tbsp(30 mL) lime juice
salt, to taste
Savoury Yogurt Dressing
1/2cup(125 mL) plain 2% yogurt
1/2tsp(2 mL) turmeric
1/2tsp(2 mL) paprika
1/2tsp(2 mL) sugar
1/4tsp(1 mL) black pepper
1/4tsp(1 mL) ground cumin
1Tbsp(15 mL) lime juice
salt, to taste
Optional Garnish
green onion or alfalfa sprouts
1
Mix flour and salt together. Cut in chilled butter cubes until coarse meal consistency using hands or food processor. Slowly add water 2 Tbsp (30 mL) at a time and knead until dough comes together. Form dough into a ball and wrap in plastic wrap. Refrigerate for minimum 30 minutes.
2
Preheat your oven to 350°F (180°C).
3
On a floured surface, roll out your dough until 1/8-inch thickness. Using approximately 4-inch (10 cm) cookie cutter, cut as many circles of dough as you can.
4
Place each circle in lightly greased small muffin or tartlet pan. Press gently down to form a cup and ensure dough comes up uniformly around the rim. Use a fork to gently prick the bottom of each tart to prevent them from forming bubbles. Put the tarts in the oven and bake for approximately 20 minutes until lightly golden brown. Transfer into a rack to cool.
5
Boil soaked chickpeas until tender, approximately 45 min-1 hour. Drain and set aside.
6
Heat oil in a medium frying pan until hot. Add curry leaves and mustard seeds and stir until mustard seeds pop. Add garlic, ginger, onion, tomato, chilies, turmeric, chili flakes and pepper in this order. Sauté on high heat until paste forms. Add chickpeas and sauté until well combined. Add lime juice and sauté for additional 5 minutes. Add salt to taste then remove from heat.
7
Add all ingredients to small bowl and whisk together until well combined.
8
Using a spoon, fill cooled tart shells with tempered chickpeas. Drizzle with savoury yogurt dressing. Add green onion or alfalfa sprouts as an optional garnish and serve warm or at room temperature.
