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Samosa Tart (open faced)

This easy appetizer is the perfect vegetarian recipe to serve at at occasion. It is literally the filling of a traditional Indian samosa but filled into a baked puff pastry tart shell. Served with chutney and fresh coriander it is so yummy and delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Brunch, Finger food, Lunch, Side Dish, Tart, tea time
Cuisine French, Indian

Equipment

  • Stock pot
  • Sauté pan
  • Fork
  • Spatula
  • Rolling Pin
  • Baking tray
  • Baking paper
  • Knife

Ingredients
  

  • 1 puff pastry dough

Potato Filling -

  • 5 large potatoes boiled and peeled
  • 1 tbsp ghee
  • 1 tsp cumin powder
  • 1 inch ginger minced
  • 2 green chilis chopped
  • 3/4 tsp garam masala powder
  • 3/4 tsp chili powder
  • 1/2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp fennel powder
  • 1 tsp chaat masala optiona
  • 1/2 cup green peans frozen
  • 5 tbsp coriander leaves
  • 1/2 lime juice
  • Salt to taste

Serve with -

  • Green chutney tamarind chutney, yogurt, ketchup

Instructions
 

  • Preheat the oven to 180℃ and line a baking tray with baking paper.
  • Roll out the puff pastry dough gently to form a 9x13 inch rectangle. Cut the edges leaving an inch boarder on all four sides. And layer the strips on each edge to create taller sides.
  • Poke the dough with a fork all over the base and bake for 28-20 minutes or until golden and baked through.
  • Once baked remove from the oven and using a spoon press down the center of the puff to create a cavity in the center with the puffed and raised edges. Set aside.
  • To make the filling we need to boil the potatoes ahead of time, peel and crumble them into a plate, set aside.
  • In a pan add the oil, cumin seeds and let it sizzle. Add the ginger, green chilis and fry until you can smell their aroma in the air – about a minute.
  • Add the green peas and cook for 1-2 minutes on medium heat. Add the red chili powder, garam masala, cumin powder, chaat masala and fennel powder. You want to cook this on low to medium heat for 2 minutes until the spices are well incorporated.
  • Add the crumbled potatoes and salt, stir and cook for 2-3 minutes until well combined. Add fresh coriander, lime juice and take off the heat. Set aside to cool down little.
  • Assemble the tart with the potato filling and spread it evenly. Pipe over the chutneys, ketchup and yogurt. Season with a little chaat masala or you can also serve it with sev. Cut into squares and serve it with chai

Notes

  • Bake the puff pastry until it is dry to the touch and completely baked through or else will get soft once you put the potato filling inside it.
  • You can make the potato filling and the puff a day ahead and assemble on the day.
  • Pair it with a green side salad to make it a complete meal.
  • Green chutney recipe is linked here.