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Writer's pictureEco-Logic Resort

Mini Green Veggie tarts


Mini tarts are a wonderful snack or side dish and very popular at our restaurant! We use the vegetables from our gardens, like pak liang and pak wan or morning glory. You can use any green vegetable for this recipe! And of course we make our own mini tarts with the recipe of the vegan pie crust, and red curry paste and coconut milk. All vegan!



 

MINI GREEN VEGGIE TARTS

If you make the pie crust by yourself, add 1 more hour to the total time.

Prep time: 10 minutes - Total time : 30 minutes - Serves: about 6 mini tarts


INGREDIENTS

  • pre-baked pie crust (made into 6 mini tarts)

  • Pak Liang leaves 2 cups (or any other leafy green vegetable)

  • 100 ml coconut milk

  • 1 teaspoon red Thai curry paste

  • oil

  • 1 tablespoon of cornstarch

  • a bit of water

  • Sunflowerseeds

EQUIPMENT

  • Skillet

  • Small pan

  • Big spoon

  • Small bowl

  • Cutting board

  • Knife

PREPARATION

  • Make your mini tarts shells using a cupcake tin upside down (!) using the recipe

  • Wash the green leaves and let them dry

  • Cut the green leaves in shreds

  • Make the coconut milk

  • Make the Thai red curry paste

  • Mix the cornstarch in a bit of water

METHOD

  • Add oil in the skillet and stir fry the vegetables and sunflower seeds quickly over a medium heat

  • In the other pan add the coconut milk

  • Over a low fire add the curry and stir well

  • Add the stir fried vegetables and sunflower seeds to the mix, stir well

  • Spoon the cornstarch mix in the pan

  • Stir well until the onion mix start thickening

  • Add more cornstarch if needed

  • Scoop the mix in the tart shells

  • Let it chill before serving

 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!



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