It’s actually a bright winter day here with no snow and quite a lot of sunshine. Though the sun makes me feel better, I’m so dreaming of the warm days of summer which at this point seem so so far away. We’re dreaming of parks and green grass and picnics in the sun. I’m dying to get out run around with the little one now that she is running around herself. I’m also craving all the summer fruits and veggies. I’m kinda getting bored of lackluster berries and endless pears. Anyone else? Corn is one of my favorites and I’ve been cheating a little in the past months by making the most of the frozen variety. Miura adores corn in any form especially on the cob so it’s always on offer in this household. Since we have like five more months of this dreadful cold then we’ll have to make do with yummy food that tastes of summer! Who doesn’t need a little bit of beautiful yellow to brighten up their day?
The curry leaves in this recipe give it such a unique flavor and they work surprisingly well with the peanuts and coconut. I’ve been in love with this filling for quite awhile now but have only recently started making tartlets with it! The fresh and super flavorful filling goes perfect with the crunchy filo pastry making this an easy option for appetizers.
Curried Corn Tartlets
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 2 cups frozen corn
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp lemon juice
- 1 tsp curry leaves, julienned
- 1 cup cooked and small diced waxy potatoes
- 1/4 cup peanuts, finely chopped
- 1 tbsp finely grated dried coconut, plus extra for garnish
- 14 sheets pre-packaged filo pastry
- 1 tbsp butter, melted
Defrost the filo pastry according to package directions.
Heat a pan to medium heat and add olive oil. Heat until the oil is quite hot and then add the sesame seeds. Stir often until light brown, about 30 seconds – 1 minute. Add in the frozen corn, salt, cayenne pepper, lemon juice and curry leaves and allow to cook for about 10 minutes on medium heat.
Add in the cooked potatoes, peanuts and coconut and cook for a further 5 minutes, stirring often. Turn off the heat and allow to cool.
Preheat the oven to 350°F. Meanwhile, make the filo tart shells. Lay 1 sheet of filo pastry on a cutting board. Using a pastry brush, lightly brush with butter. Layer another sheet of filo pastry on top and brush with butter. Continue to do so with a total of 7 sheets. Repeat process with the remaining 7 sheets. Cut each layered sheet into 12 3 inch squares, resulting in a total of 24 squares. Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges. Brush the edges with the remaining butter and place into the oven. Cook for about 7-10 minutes until just golden brown. Place on a cooling rack until cool.
When ready to serve, fill each with about a teaspoon of filling. Top with a bit of grated coconut to finish. Serve immediately as they will soften with time. Makes 24 tarts.