To begin making the Veggie Pearl Millet Tart recipe, preheat the oven at 150 degree C. Grease tart molds with oil and keep aside.
In a mixing bowl, sift bajra flour, wheat flour, sugar 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 teaspoon baking powder till well incorporated. Add this wet mixture to dry mixture and combine well to form a dough.
It must be a firm dough. Chill the dough by wrapping in a cling film for at least 30 minutes.
After 30 minutes, make small balls from the dough and roll it out to about 1/4th inch width and put it in the tart mold. Press with fingers gently to ensure that the dough evenly covers the mold.
Prick the base of the dough with a fork and bake at 150 degree C for 10 minutes.
Meanwhile, heat oil in a pan. Add finely chopped red, yellow, green bell peppers and cook for about 2-3 minutes.
Next add crumbled paneer, chopped spinach and give a quick stir. Add black pepper powder, oregano, chili flakes and salt. Mix well and cook for about 1 minute.
Allow the veggie mixture to cool down completely. Finally fold in cream cheese, mozzarella cheese with cooled veggie mixture. Filling is ready.
By the time, the tart base must be golden and crisp. Take out from oven and fill each tart base with veggie filling.Grate some mozzarella cheese on top of each tart, sprinkle some chili flakes if desire.
Bake again for 8-10 minutes. Serve these veggie pearl millet hot.