Dr. Chef Saurabh Sharma is a renowned chef in India and did his Post-Doctoral research on the “Lost Recipes Of Rajasthan” with title “Culinary Heritage of Rajasthan and its Impact on Rajasthan Tourism & economy, Sustainability Issues, Challenges and Impacts”. Cooking has always been a great passion for Saurabh and he considers it a form of meditation. This recipe is a special one- packed with nutrition- that he has perfected over years of practice.

150 grm      Iron Pearl millet Flour
70 grm        butter (cold)
pinch           salt
½ tsp           baking powder
1 bunch      broccoli
70 grm       ricotta
25 grm       walnuts
50 grm       tofu
pinch          black pepper
35 ml         cream
25 ml         olive oil

Step 1.  Pre heat the oven at 180 C and grease the quiche mould with butter or oil. 

Step 2.  In a mixing bowl, millet flour and salt all together.  Add the cubes of cold butter and rub with fingertips until the mixture resembles bread crumbs. In a small bowl, whisk 1 tablespoon oil, 2 tablespoons cold water and 1/2 teaspoon baking powder till well incorporated. Add this wet mixture to dry mixture and combine well to form dough. It must be firm dough. Chill the dough by wrapping in a cling film for at least 30 minutes. After 30 minutes, roll it out to and put it in the quiche mould. Press with fingers gently to ensure that the dough evenly covers the mould. Prick the base of the dough with a fork and bake at 180 degree C for 8-10 minutes. 

Step 3. Blanch the broccoli and sauté it and keep a side. Take a mixing bowl and add ricotta cheese, tofu, cream and walnuts together, add salt and black pepper powder. Add the mixture with sautéed broccoli. Fill the tart with the mixture and put it again in the oven for 5-7 minutes. 

Step 4. Take the tart out of the oven and serve hot with jasmine tea.