Recipes by Rajani@eatwritethink

Rustic Tarts with Zucchini & Eggplant by Rajani@eatwritethink

I used olive oil for the dough and found the crust so wonderful, crispy and moderately flakey because of the cashew, I am sure if you use butter or shortening it will yield an even flakier shell. But I guess that’s an individual choice. I am already thinking of other fillings like potatoes and peas; spicey pumpkin, even paneer.