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Corn Tartlets

Servings 6
Easy corn filled tartlets!
    For the base
  • 15 tart cases/base - blind baked
  • For the filling
  • Olive oil - 1 tbsp
  • Butter - 1 tbsp
  • Onion - 1 medium
  • Boiled corn (frozen - ½ to ¾ cup)
  • Sliced tinned mushrooms or chopped green capsicum -1 cup
  • Dried Oregano - 1 ½ tsp
  • Salt - to taste
  • Black pepper powder - to taste
  • Grated cheese (cooking cheese - 4 to 5 tbsp)
  • Chopped jalapenos (optional - 2 tbsp)
  • For the sauce
  • vary quantity as per taste
  • Tomato puree (tetra pack - ¼ cup)
  • Cornflour - 1 ½ tbsp
  • Salt - a pinch
  • Black pepper powder - to taste
  • Chopped fresh coriander leaves - 1 tsp
  • For topping
  • Grated cooking cheese or mozarella - 1/3 cup (or as desired)
  • dry oregano (chilli flakes - to sprinkle on top)
    For the filling
  1. In a non-stick pan, heat oil & the butter. Add the onions and sauté till they soften. Do not brown them.
  2. Add sliced/ chopped mushrooms and sauté till moisture leaves the mushrooms and turns dry. Or if adding capsicum, add now and sauté for 2-3 mins. You could even add a little of both.
  3. Add the boiled corn, chopped jalapenos and mix for 2-3 mins. Add the seasonings and oregano and mix for a minute or two. Remove from heat and immediately add the grated cheese and mix well. Set the filling aside till serving time.
  4. For the sauce
  5. Mix all the ingredients in a bowl.
  6. Proceed
  7. Take the prepared (pre – baked) tart base and keep a tbsp or two of the filling depending on the size of the base. Pour a tbsp of the sauce over the top. Sprinkle grate cheese, oregano, chilli flakes.
  8. Bake at 190 C for 5 to 7 mins or till cheese melts. Then let cool for 10 mins and serve as a starter with your favourite mocktail or along with soup.
Variations for the filling :
You can skip the mushrooms and add 1 ½ cups boiled corn instead.
May add a tbsp or two of chopped green olives too.
Prathima Thotanthillaya