Entertaining

Samosa tart with lime, pickle and buttermilk dressing

Name: Samosa tart with lime pickle buttermilk dressing recipe
Yield: 4
Ingredients: 1 1/2 tbs tandoori paste; 1 tbs vegetable oil; 1 onion, thinly sliced on a mandoline; 1 x 375g sheet frozen butter puff pastry (we used Carême), just thawed; 2 tsp plain flour; 150g mozzarella, coarsely grated; 1 all-rounder potato (such as desiree), thinly sliced on a mandoline; 1 egg, lightly beaten; 30g unsalted butter; 1/2 tsp each mustard seeds and cumin seeds; 3 sprigs curry leaves; 1/2 cup (125ml) buttermilk; 1 tbs lime pickle (from supermarkets); 1/4 cup coriander leaves

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by Phoebe Wood

Sep 01, 2021

This savoury tart is dressed to impress, and it sure will.

1 1/2 tbs tandoori paste
1 tbs vegetable oil
1 onion, thinly sliced on a mandoline
1 x 375g sheet frozen butter puff pastry (we used Carême), just thawed
2 tsp plain flour
150g mozzarella, coarsely grated
1 all-rounder potato (such as desiree), thinly sliced on a mandoline
1 egg, lightly beaten
30g unsalted butter
1/2 tsp each mustard seeds and cumin seeds
3 sprigs curry leaves

Lime pickle buttermilk dressing

1/2 cup (125ml) buttermilk
1 tbs lime pickle (from supermarkets)
1/4 cup coriander leaves

Method

1.

For the lime pickle dressing, whiz all ingredients in a small food processor to combine. Season to taste. Set aside.
2.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
3.

Combine tandoori paste and oil in a medium bowl. Place onion in a separate medium bowl and add half the paste mixture. Toss to coat. Lay pastry sheet on baking paper, scatter with flour, then top with mozzarella, leaving a 10cm border. Top with onion in a single layer, slightly overlapping. Add potato to bowl with remaining paste mixture, toss to coat, then place over onion in a single layer, slightly overlapping. Fold over pastry border to partially enclose. Brush edge with beaten egg.
4.

Bake for 55-65 minutes, covering with foil for the last 10 minutes if colouring too quickly, until pastry is deep golden and potato is cooked.
5.

Just before serving, melt butter in a small frypan over medium heat. Add mustard and cumin seeds and cook until seeds start to pop and butter is nutty brown. Add curry leaves and cook for 30 seconds, or until crisp. Drizzle over hot tart and serve immediately with the lime pickle dressing.