So here goes my weekend creation. A recipe which became an instant hit amongst my family and friends.

A flaky buttery tart with a sweet and tangy filling topped with a Sriracha tossed cheese-y goodness, is surely a hearty meal on its own. But you can always make this irresistible recipe into mini tartlets to serve at your next tea or coffee party.

If you don’t want to use sharp cheddar cheese you may replace it with your regular white cheddar and in case you find Sriracha too hot for your liking you may substitute it with a tad bit of Tabasco.

Sun-Dried Tomato Basil and Sriracha Tart
Serves 6
Print
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
FOR CRUST
  1. 1-1/4 cups all purpose flour
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon dried oregano leaves
  4. 1/2 teaspoon garlic powder
  5. 100 grams butter, chilled and cut into cubes
  6. 1 egg yolk
  7. 3 tablespoons chilled water
  8. 1 cup uncooked red beans to blind bake the crust
SPREAD SAUCE
  1. 2 tablespoons chopped sun-dried tomatoes
  2. 4-5 leaves fresh basil
  3. 1/2 teaspoon dried oregano
  4. 1/2 cup fresh cream
  5. 3 tablespoons ketchup
  6. 1/2 teaspoon roasted ground cumin
  7. 1 teaspoon red chilli flakes
  8. 1 teaspoon sugar
  9. 3-4 tablespoons milk
FOR TOPPING
  1. 1 cup grated mozzarella cheese
  2. 1/2 grated sharp cheddar cheese
  3. 1-1/2 tablespoons Sriracha sauce (more or less as per your taste)
  4. 1 large tomato cut into slices brushed with oil
  5. Fresh basil leaves
Instructions
  1. Place sliced tomatoes on a baking tray and brush them with some oil. Bake them for 10-15 minutes at 180°C
  2. In a food processor pulse together flour, salt, oregano, garlic powder and butter cubes. Finally add egg yolk and mix well till mixture resembles breadcrumbs. Transfer the dough in a bowl and add chilled water. Use your finger tips to bring together the dough.
  3. Press the dough in a greased tart plate. I have used the one with a removable bottom. Smooth out the crust with a pie roller and use a knife to cut out excess edges. Place a sheet of parchment paper on the crust and spread a cup of uncooked beans on it. Blind bake at 180°C for 20 minutes.
  4. Prepare the spread sauce. Blend together sun dried tomatoes, basil leaves, oregano, fresh cream, ketchup, roasted ground cumin, red chilli flakes, sugar and milk.
  5. In another Bowl mix together mozzarella and grated sharp cheddar along with some hot Sriracha sauce.
  6. Now spread out the sauce on the baked crust. Spread an even layer of cheeses on top. And finally place slices of roasted tomatoes and fresh basil leaves.
  7. Bake the tart in a preheated oven at 180°C for 15-20 minutes.
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/