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Tangy Taco Tarts

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Baked taco tarts with corn and bell pepper filling-a healthy Mexican appetizer

tangy savoury taco tarts

INGREDIENTS-
preparation time-20 minutes
cooking time-20 minutes

  • Corn Meal /makki ka atta-3/4th cup
  • Refined flour -1/4th cup
  • Baking powder-a pinch
  • Chili powder-1/2 tsp
  • Salt – to taste
  • Olive Oil – 1.5 tsp

Toppinng-

  • Red Bell Pepper,chopped – 3 tbsp
  • Yellow Bell Pepper,chopped- 3 Tbsp
  • Green Bell Pepper,chopped – 3 tbsp
  • Tomato, chopped – 1 cup
  • Corn Kernels,boiled – 1/2 cup
  • Green Chillis,chopped – 1 tsp
  • Jalapeno,chopped – 1.5 tsp
  • Cheddar Cheese – 1 tbsp
  • Chilli Flakes – 3/4 tsp
  • Ground cumin-1/3 tsp
  • Salt-to taste
  • Oregano – 1/2 tsp
  • Processed Cheese-1 tbsp
  • Tomato Ketchup – 2 tsp

PROCEDURE-

  1. Dough-In a bowl add corn meal,refined flour,salt,chili powder,baking powder and oil,mix well and then add warm water and make a medium soft dough.
  2. Rub the dough for a minutes and make small balls from the dough.
  3. Dust with refined flour and roll to make a tortilla and prick with a fork.
  4. Place the rolled tortilla/disc inside the greased tart mould and press gently and then cut off any extras from the edges.
  5. Brush the inside of the tarts with little olive oil.
  6. Keep the tarts in the preheated oven at 160 degree and bake for approx-20 minutes.
  7. When tart get a nice golden colour, remove from the oven and keep aside.
  8. Topping-In a pan heat 2 tsp oil and add chopped bell peppers and saute for a few seconds.
  9. Now add corn kernals,jalapeno,green chilies,salt,chili flakes,ground cumin and oregano and saute for a few seconds,
  10. Add chopped tomato and stir fry to make them slightly soft but crunchy.
  11. Add cheddar cheese,mix and take out in a bowl.
  12. fill the baked tarts with approx1 tbsp of topping and put some grated cheese on the top.
  13. Dot with ketchup and garnish with basil leaf.
  14. Serve with ketchup

Variation-

you may also fry the tarts in hot oil .Fry with the tart mould then remove from the mould when done(while hot).

 

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5 from 3 votes

Tangy Taco Tarts

Baked taco tarts with corn and bell pepper filling-a healthy Mexican appetizer

Author: Anjana Chaturvedi

Reader Interactions

Comments

  1. Anonymous

    Can I made these tarts nd filling earlier…nd assemble at the time of party ?

  2. Anonymous

    I love ur recipes"….One thing I want to know that Can I made these tarts and filling earlier….and assemble at the time of party….I want to made this for my daughter birthday party…

  4. Anonymous

    can I replace makai atta with something different? please tell.

  6. Javelin Warrior

    These little starts are so adorable and love the use of cornmeal for the shell. And the combination of corn, pepper and tomato sounds so tasty… Thanks so much for sharing and welcome to the Made with Love Monday series! Please remember to use the Made with Love Mondays series name when linking back…

  13. nayana

    What a colourful appetizer , just a look at it is enough to make one hungry….

  14. Shy

    Great Recipe…Love the fact that the tarts are baked. Much healthier option. will book mark to try this one for sure.

5 from 3 votes (3 ratings without comment)