Roasted Corn and Bellpepper Tart
by Tarla Dalal
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Added to 24 cookbooks
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It is quite common to find boiled corn featuring in several starters, salads and other recipes. However, in this unique starter, we have combined corn – roasted on the cob – with bell pepper, herbs and spices to make a yummy topping for tarts.
The Roasted Corn and Bellpepper Tart is further enhanced by the addition of hot and sweet sauce, which gives a saucy mouth-feel and tongue-tickling taste. This starter is sure to give your party an upbeat mood!
Try more starters like the Paneer Fritters or Malai Paneer Mixed Sesame Seed Balls .
- Roast the corn on an open flame, till black spots appear.
- Scrape it using a sharp knife, keep aside.
- Grease the yellow capsicum with little olive oil and roast it on an open flame using a fork, till it turns black in colour from all the sides.
- Put it in cold water and scrape the burnt part.
- Deseed it and chop the capsicum finely.
- Repeat steps 3 to 5 with the red and green capsicum.
- Combine the roasted corn and all the capsicums in a deep bowl, add all the remaining ingredients and mix well. Keep aside.
- Place the tarts on a serving plate and fill approx. 1 tsp of the prepared roasted corn and bellpepper mixture in it and serve immediately.
Nutrient values per serving
|Vitamin A||428.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||4.3 mg|
|Folic Acid||1 mcg|
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