Cauliflower And Potato Galette

1. 1

   Take yogurt in a bowl, mix in the dry spices , sugar, salt , ginger-green chillies paste, Worcestershire sauce and add a little bit of water if needed. Mix it well and make a smooth marinade. Remember , Worcestershire sauce has mild sweet and tangy taste and chaat masala is also little tangy, so balance the ingredients properly if you feel one of them is over powering and so I have also added 1/2 teaspoon of sugar, feel free to add another half or so if you it does not taste balanced.

2. 2

   Take the cauliflower, which is cut into small trees and sliced potatoes and defrosted peas and toss them into this marinade. Leave it for about 10 minutes covered at room temperature just that all the flavors get emulsified into each other and veggies.

3. 3

   Meanwhile, heat oil in a small sauce pan and once it is hot add the cumin seeds. In just a second or so, switch off the stove. Take this tadka , add it to the marinade and mix well. And leave it aside till we form the crust.

4. 4

   Take the flour, oat powder/meal and cornmeal, add salt and mix it well.

5. 5

   Add the cumin seeds and the cubes of butter, and pulse it in a food processor if you happen to have one or simply by hands break the butter into the flour till you see crumbs.

6. 6

   Now, in a bowl take the sour cream and water and mix it well and add it to the flour mixture and pulse it several times till you see the dough coming together.

7. 7

   The dough should still be crumbly and dry. Take it out onto a floured surface and form a ball out of it. Now, wrap this ball of dough into a plastic sheet and refrigerate it for 1 to 2 hours .

8. 8

   Remove the dough from fridge and roll it out on a floured surface into a 9 inches to 12 inches diameter and place it on a baking sheet and again chill it for about 10 minutes in the fridge. Meanwhile, preheat the oven at 350 F.

9. 9

   Take the dough out of fridge and place the marinated cauliflower mixture onto the middle of the dough and spread with a spatula or spoon, leaving edges for about 2 inches border.

10. 10

    Fold the border 2 inches over the filling. Brush the crust with butter. And, bake it for about 45 to 55 minutes , until the crust is golden brown and the veggie mixture is cooked thoroughly.

11. 11

    Once baked, cool the tart for few minutes on a rack and then serve it hot with a drizzle of green coriander chutney or some lemon juice and chopped coriander leaves.

* Per serving · 4 servings · Values may vary.