Cheesy Rice Tartlet
by Tarla Dalal
Crispy bread tartlets are topped with a creamy mixture of soft rice, gooey cheese, and crunchy and colourful veggies flavoured with garlic and chilli flakes. The Cheesy Rice Tartlet features myriad textures and flavours dominated by that of cheese. A generous portion of rice in the filling not only helps add volume to it, but also to retain a soft and pleasant texture.
Cheesy Rice Tartlet recipe - How to make Cheesy Rice Tartlet
Preparation Time: Cooking Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 5 tartlets
For The Tartlets
5 bread slices
melted butter for greasing
For The Filling
1/4 cup grated processed cheese
3/4 cup cooked rice (chawal)
2 tsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions (whites and greens)
1/4 cup finely chopped capsicum (red , yellow and green)
2 tbsp fresh cream
1/4 cup milk
1 1/2 tsp dry red chilli flakes (paprika)
salt to taste
For the tarlets
- For the tarlets
- Lightly grease 5 muffin moulds of a muffin tray or 5 tart moulds using a little butter
- And keep aside.
- Remove the crusts from each bread slice and flatten each slice using a rolling pin.
- Press each slice of the flattened bread into the greased muffin moulds or in the tart
- Moulds.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn crisp and
- Golden brown in colour. Keep aside.
For the filling
- For the filling
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the spring onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for another 1 minute.
- Add the cheese, cream and milk, mix well and cook on a medium flame for 1 minute.
- Add the rice, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
- Divide the filling into 5 equal portions and keep aside.
How to proceed
- How to proceed
- Spoon one portion of the filling mixture into each baked bread tartlet.
- Serve immediately.
| Energy | 193 cal |
| Protein | 4.8 g |
| Carbohydrates | 30.5 g |
| Fiber | 1.2 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 168.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 9.6 mg |
| Folic Acid | 3.1 mcg |
| Calcium | 63.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 22.3 mg |
| Potassium | 22.6 mg |
| Zinc | 0.3 mg |
Ye tartlet banane ke bad isme agae garam filling kiya to ye tartlet naram nahi ho jayenge kya? Kue ki muze ye competition me banane hai. Plz muze advice do na.
At times I do have leftover rice left so all I do is make this starter and my friends love it, the crispy bread and the creamy filling is surely a hit !!