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Whole Wheat Vegetable Tartlets


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A scrumptious snack of whole wheat tartlets packed with assorted veggies. The stuffing is held together by a unique white sauce that is thickened with whole wheat flour and low-cal milk.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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A scrumptious snack of whole wheat tartlets packed with assorted veggies. The stuffing is held together by a unique white sauce that is thickened with whole wheat flour and low-cal milk. Creamy and luscious, these Whole Wheat Vegetable Tartlets are sure to win everybody’s hearts. Although low-fat milk and butter are used to make these tartlets, which are also rich in fibre thanks to the horde of veggies used, it is still better to restrict the portion size to two tartlets at a time. Serve this exciting snack fresh off the oven, to enjoy the best texture and flavour.

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Whole Wheat Vegetable Tartlets recipe - How to make Whole Wheat Vegetable Tartlets

Preparation Time:    Cooking Time:    Baking Time:  17 to 20 minutes   Baking Temperature:  200°C (400°F)   Total Time:     13Makes 13 tarts
Show me for tarts

Ingredients

For The Tart Cases
13 whole wheat bread slices
3/4 tsp melted low-fat butter

For The Filling
1 tsp low-fat butter
1/4 cup finely chopped onions
1/2 tsp chopped green chillies
2 tsp whole wheat flour (gehun ka atta) (gehun ka aata)
1/2 cup low-fat milk , 99.7% fat-free
3/4 cup chopped and boiled mixed vegetables (carrots , french beans and green peas )
salt and freshly ground black pepper (kalimirch) to taste
Method

For the tart cases
    For the tart cases
  1. Remove the crust from the bread slices.
  2. Flatten each slice using a rolling pin.
  3. Grease a muffin tray using ¼ tsp of melted butter and press the bread slices.
  4. Brush the bread slices with the remaining ½ tsp of melted butter and bake them in a pre-heated oven at 200°c (400°f) for 12 to 15 minutes or till crisp. Keep aside.

For the filling
    For the filling
  1. Heat the butter in a broad non-stick pan, add the onion and green chilies and sauté on a medium flame for 1 minute.
  2. Add the whole wheat flour, mix well and cook on a medium flame for 30 seconds.
  3. Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Add the vegetables, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. Fill 1 tbsp of the prepared filling in each bread tartlet and serve immediately.

Accompaniments

Mulled Apple Cider 
Sangria 

Nutrient values (Abbrv) per tart
Energy15 cal
Protein0.7 g
Carbohydrates2.3 g
Fiber0.4 g
Fat0.4 g
Cholesterol1 mg
Sodium9.2 mg

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Reviews

Whole Wheat Vegetable Tartlets
5
 on 22 Sep 16 05:41 AM


Tried this recipe with white bread and it was really delicious. 2 per head was more than enough. If you cut the bread edges of the side of the muffin tray, the filling was enough. If you let the corners jut out, the tart resembled like a bowl with 3/4 pointed edges. The pointed edges turned out really crisp and tasty. However, the filling will then depend on your bread slice size.
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Tarla Dalal    Hi Sharada, We are glad you liked the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
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22 Sep 16 08:55 AM
Whole Wheat Tartlets
5
Archana M
 on 13 May 15 03:20 PM


Whole wheat tartlets, made it so healthy, but yet so tasty, as if there is cheese and cream added. The bread is nice and crunchy. I served this as starter to my guest. They just loved it. No one could make out, there was no cheese.
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