The dough
- 5 dl (2 Cups) wholegrain spelt
- 1 dl (2/5 Cup) wheat germ
- 1 Tbs flax seeds
- 1 ½ Ts salt
- ¾ dl (a little less than 2/5 Cup) butter (I used the solids from making ghee & 1 tablespoon ghee) / or olive oil
- 200 g sour cream
The filling
- 2 ½ dl (1 Cup) paneer (*see below)
- 200 g mozzarella
- 100 g sour cream
- 1 Ts salt
- ½ Ts hing, turmeric and freshly ground black pepper
The topping
- Asparagus
- Eggplant
- Parsnips
- Sweet potato
- Olive oil for brushing
The final sprinkle
- Chaat masala for sprinkling before serving
- Mix the flour, wheat germ, flax seeds and salt
- Rub in the butter with your fingertips or mix in a food processor
- Fold in the sour cream
- Wrap in a plastic film and refrigerate until the filling and veggies are ready
- Mix the paneer, mozzarella (torn in small pieces), sour cream, salt and spices
- Cut the vegetables in thin stripes
- Take out the dough and place it between two baking-paper sheets
- Roll it out into a thin disk
- Place it in a tart form
- Cut out any extra dough from the sides
- Fill with the cheese filling
- Place the vegetable stripes in circles, staring from the outer edge of the form
- Brush with extra virgin olive oil
- Bake 40 – 50 minutes in 200-225 C (392 – 437 F) on a lower level of the oven or until the vegetables have gotten some colour and are cooked
- Sprinkle with chaat masala before serving
- Note I: The dough is bigger than a 25 cm (9.8 inch) tart form would require
- Note II: Instead of spelt, you may use any other flour. Remember to always use a high quality, freshly milled flour for the best result.
- Note III: Mozzarella is not necessary; I used it because it was available.
- Note V: Instead of paneer, you may use any other fresh cheese.
- Note IV: Experiment with different vegetables, forms and compositions. Have fun!
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- HOW TO MAKE PANEER
- 3 litres milk
- 1 litre cultured buttermilk
- Bring the milk into boil
- Add the buttermilk
- Collect the cheese curd into a sieve and drain for at least 15 minutes or
- Press under a weight for 10 minutes (longer pressing will result a dryer cheese, we want it moist and rich)
- Cultured buttermilk is different from the buttermilk that comes from butter churning. It is fermented and thick as yogurt but has a different taste. It might be a Scandinavian product; I’ve never seen it outside. Kefir is similar to it.
- Instead of cultured buttermilk, you can use yogurt or lemon to separate curd from whey. The whey should have a clear, light and greenish hue. Always save it! It is excellent in baking and cooking (use it for boiling rice or as a base for soups and stews, for example). Sometimes it happens there is too much whey left. Let your plants drink it and they will thank you.
professorca 