Sliced tinned mushrooms or chopped green capsicum -1 cup
Dried Oregano - 1 ½ tsp
Salt - to taste
Black pepper powder - to taste
Grated cheese (cooking cheese - 4 to 5 tbsp)
Chopped jalapenos (optional - 2 tbsp)
For the sauce
vary quantity as per taste
Tomato puree (tetra pack - ¼ cup)
Cornflour - 1 ½ tbsp
Salt - a pinch
Black pepper powder - to taste
Chopped fresh coriander leaves - 1 tsp
For topping
Grated cooking cheese or mozarella - 1/3 cup (or as desired)
dry oregano (chilli flakes - to sprinkle on top)
Instructions
For the filling
In a non-stick pan, heat oil & the butter. Add the onions and sauté till they soften. Do not brown them.
Add sliced/ chopped mushrooms and sauté till moisture leaves the mushrooms and turns dry. Or if adding capsicum, add now and sauté for 2-3 mins. You could even add a little of both.
Add the boiled corn, chopped jalapenos and mix for 2-3 mins. Add the seasonings and oregano and mix for a minute or two. Remove from heat and immediately add the grated cheese and mix well. Set the filling aside till serving time.
For the sauce
Mix all the ingredients in a bowl.
Proceed
Take the prepared (pre – baked) tart base and keep a tbsp or two of the filling depending on the size of the base. Pour a tbsp of the sauce over the top. Sprinkle grate cheese, oregano, chilli flakes.
Bake at 190 C for 5 to 7 mins or till cheese melts. Then let cool for 10 mins and serve as a starter with your favourite mocktail or along with soup.
Note
Variations for the filling : You can skip the mushrooms and add 1 ½ cups boiled corn instead. May add a tbsp or two of chopped green olives too.