Schezwan Paneer Tart
Schezwan Paneer Tart quick indo chinese paneer appetizer made with spiced paneer cubes, vegetables, cheese & schezwan sauce atop buttery puff pastry sheet.
Ingredients
- 125 g paneer full fat, cut into flat thin pieces
- 1 teaspoon ginger garlic paste
- 1 teaspoon garam masala
- ½ teaspoon black pepper powder
- ¼ teaspoon salt
- 1 teaspoon oil
- 1.5 teaspoon rice wine vinegar
- 5 tablespoon schezwan sauce I use Ching's (its quite salty and spicy)
- ½ cup bell pepper cut in chunks
- ½ cup red onion cut in chunks
- ½ cup shredded mozarella or Monterey jack
- 1 puff pastry sheet thawed
- 1 tablespoon butter to brush on pastry sides
- Spring onion to garnish
Instructions
- Soak the paneer in hot water for few minutes. Pat dry with paper towel/ kitchen tissue.
- In a mixing bowl, toss the paneer with ith black pepper powder, garam masala, salt, ginger garlic, vinegar and oil. Make sure that the paneer is coated very well. Set aside for 5-10 minutes.
- Get your vegetables ready. Cut the vegetables in small bite sized chunks. Preheat oven to 400F.
- Place thawed puff pastry sheet on a rolling surface dusted with dry flour. Using a rolling pin, roll a little. Using a sharp knife, make a shallow border leaving ½ inch from the edges. This makes the tart look neat and gives you an idea of where to place the sauce and toppings. Drizzle a tablespoon of oil on top, keeps everything moist.
- Slather spicy schezwan sauce on the puff pastry leaving the ½ inch edge that we marked. Sprinkle the shredded cheese. Top with marinated paneer. Add any marinade left in the bowl (not more than 1-2 tablespoon). Arrange vegetables, red fresno peppers (or jalapeños). Tip :- You can refrigerate the pastry at this point of you want to bake it later. It can be refrigerated for up to a day.
- Brush the edges of the pastry with butter. Bake for 18-22 minutes.
- Transfer to a wire rack and cool for 5-6 minutes. Wire rack makes sure that the bottom will not get soggy.
- Top with spring onion greens or fresh coriander leaves. Schezwan paneer tart is ready! Slice using a sharp knife. Serve!
Notes
The nutrition facts mentioned are an estimation only.
Variations
- Use Chicken instead of paneer. Marinate the boneless chicken cubes for 20 minutes and pan cook on medium heat in a tablespoon of oil and then proceed to top the puff pastry.
- Make it Less Spicy - Store bought Schezwan Sauce sauce is not sweet at all! Mix tomato ketchup with the schezwan sauce, taste & adjust the quantity to the sweetness level you like.
- Add more veggies - Other vegetables like mushrooms, baby corn or broccoli would work great too.
- Use Phyllo Sheets instead of puff pastry sheets
- Appetizer- This is a great appetizer for parties. Instead of a large tart, you could make individual tarts too.
- Quick Lunch- Add a side green salad and a meal is ready.
- Lunchbox - Cool the tart completely before packing.
Some Tips
- Make sure that the puff pastry stays cold at all times. You can refrigerate for 15-20 minutes at any stage where you feel that the pastry is getting soft.
- Add just a little bit of (1 tablespoon) paneer marinade on top once you have layered the paneer.
- There is no need to pan fry paneer because it starts creamy and crips a bit while the pastry bakes in the oven. I have tried to pan fry it, however the paneer gets dry that way.
Nutrition
Calories: 333kcalCarbohydrates: 22gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 21mgSodium: 553mgPotassium: 99mgFiber: 1gSugar: 2gVitamin A: 475IUVitamin C: 25mgCalcium: 160mgIron: 1mg
Tried this recipe?Let us know how it was!