Baked Sabudana Tart

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Boiled potatoes – 2 medium, cooled and mashed
• Rice flour – 3 tbsp
• Oil or ghee – 1 tbsp
• Paneer – 150 g, crumbled
• Mixed vegetables – 1 cup, finely chopped and pre-cooked
• Thick curd – ¼ cup
• Black pepper – ½ tsp
• Herbs or coriander – 2 tbsp
• Salt – as needed

Method

1. Soak sago 4 to 6 hours until fully soft and drain very well.
2. Mix sago, cooled potato, rice flour, oil and salt to make a firm crust mixture.
3. Grease a 20 cm tart tin or shallow baking dish. Press the mixture evenly over the base and 2 to 3 cm up the sides, keeping the thickness consistent.
4. Bake the empty crust at 200°C for about 15 minutes until the surface feels set and the edges begin to colour.
5. Mix paneer, well-drained pre-cooked vegetables, curd, pepper, herbs and salt. The filling must not be watery.
6. Spread the filling into the pre-baked crust and return to the oven for 15 to 20 minutes until the top is set and the crust edges are golden.
7. Rest the tart 10 minutes before slicing; cutting immediately can break the warm sago crust.
8. Serve warm. Reheat uncovered in an oven or air fryer to keep the crust firm.