Burrata Paneer Makhani Tart
Introducing you to this absolute treat which is the best of both worlds! A flaky puff pastry filled with paneer in a creamy makhani gravy topped with creamy burrata cheese. Even the puff pastry is brushed in the makhani gravy and topped with nigella seeds (kalonji) making the flavors even better. So this deliciousness was the brain child of Jiggy (my husband) and I. It just works so well together and wows everyone. This is something great to make when guests are over. Cut pieces of the tart, dip it in burrata and enjoy! Burrata works so well with the Indian flavors, don’t knock till you try it trust me!
Happy Cooking!
Servings: 9-10 servings
Prep Time: 1 hour
Cooking Time: 40 mins
Total Time: 2 hours
Ingredients:
350-400g paneer cut in small cubes
1.5 cup Makhani/tikka masala sauce, recipe here.
1 sheet puff pastry
4 oz burrata ball
1 tbsp nigella seeds/kalonji
2 tbsp chopped coriander
1 tsp Kasthuri methi
Directions:
Prepare Makhani/tikka masala sauce, the recipe and video for it is here.
Cut the paneer in small cubes and mix it with the gravy making sure it’s all coated well. If possible let it marinate for an hour.
Preheat the oven to 400F.
On a floured surface roll out a puff pastry sheet till 1/6th inch thick in the shape of a rectangle.
Using a pizza cutter cut the 4 edges inward about 2.5-4 inches.
Shift the puff pastry sheet on a parchment paper.
Put the coated paneer around the puff edges leaving 1 inch from the edges.
Brush some of the gravy all over the edges.
See the video in this step- Fold the edges over the paneer to the centre covering the paneer. Keep the pointed sides separate as in the video. After folding all the 4 parts over the centre join the side edges together and press it together. Fold them over the tart and seal it.
Brush the remaining gravy all over the centre and on top of the puff pastry.
Sprinkle nigella seeds over the edges.
Bake at 400F for 30-40 mins till cooked through.
When out of the oven place a burrata in the centre. Cut it open. Sprinkle Kasthuri methi over the burrata.
Sprinkle chopped coriander over the puff.
Cut the tart and serve. Dip the piece in the burrata and enjoy.
Notes/Tips:
Marinating the paneer in the gravy makes the flavor more enhanced.
If you really don’t have burrata you can skip it but the dipping in burrata really makes it better.
Make sure the paneer is covered with the puff pastry.
It does get a little messy while folding the puff pastry over but thats normal and fun!
Don’t skip the nigella seeds, it really brings the flavor together.
Make sure its crispy and baked through in the oven.
