Assam-Vegetable Tartlets – TeaTime Magazine

Assam-Vegetable Tartlets

Flavored with Assam black tea leaves, shiitake mushrooms, sweet potato, zucchini, and crumbled goat cheese, these delectable Assam-Vegetable Tartlets pair perfectly with a cup of tea. 

Assam-Vegetable Tartlets

Serves: 6 (4-inch) tartlets


  • 1 cup loosely packed chopped fresh basil, divided
  • Assam Tartlet Shells (recipe follows)
  • ½ tablespoon unsalted butter
  • ½ tablespoon olive oil
  • ¼ cup chopped red onion
  • 1 clove garlic, minced
  • ¼ cup diced shiitake mushroom tops
  • ¼ cup diced peeled sweet potato
  • ¼ cup diced peeled carrot
  • ¼ cup diced zucchini
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup crumbled goat cheese
  • ¼ cup milk
  • 2 tablespoons heavy whipping cream
  • 1 large egg
  1. Preheat oven to 375°.
  2. Place 2 teaspoons chopped basil in each prepared Assam Tartlet Shell.
  3. In a large skillet, heat butter and oil over medium heat. Add onion and garlic; cook until onion softens, approximately 5 minutes. Add mushrooms, sweet potato, carrot, and zucchini; cook until sweet potato is still somewhat firm, 2 to 3 minutes. Add salt and pepper, stirring well. Remove vegetable mixture from heat. Add remaining ¾ cup basil, stirring well.
  4. Divide vegetable mixture among prepared tartlet shells. Sprinkle each tartlet with goat cheese.
  5. In a small bowl, whisk together milk, cream, and egg. Pour over vegetables.
  6. Bake tartlets until shells are golden and custards are set, 15 to 20 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature.


Assam Tartlet Shells

Serves: 6 (4-inch) shells


  • 1½ cups all-purpose flour
  • 1½ teaspoons Assam CTC black tea leaves*
  • ½ teaspoon kosher salt
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed
  • ¼ cup ice water
  • 1 large egg
  • 1 tablespoon room temperature water
  1. In a large bowl, whisk together flour, tea leaves, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Gradually add ¼ cup ice water, stirring with a fork until dry ingredients are moistened and a dough forms.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat oven to 375°. Spray 6 (4-inch) tartlet pans with cooking spray.
  4. Divide dough into 6 equal pieces. Using a rolling pin, roll out dough portions to a ⅛-inch thickness on a lightly floured surface. Transfer dough to prepared tartlet pans, pressing into bottom and up sides. Referring to page 126, using large end of a chopstick, press dough into indentations in sides of tartlet pans. Using a fork, prick bottom of dough. Place tartlet pans on a rimmed baking sheet. Top each tartlet with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
  5. Bake for 7 minutes. Carefully remove weights and parchment paper. Bake until crust looks dry, 4 to 5 minutes more.
  6. In a small bowl, whisk together egg and 1 tablespoon room temperature water. Brush tartlet shells with egg mixture. Bake 2 minutes more. Let tartlet shells cool on a wire rack for 10 minutes.

CTC means crush, tear, curl. Tea manufactured in this method resembles small granules similar in appearance to coffee grounds.



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