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!