Grilled Paneer And Pineapple Tart

Ingredients

• 400 gpuff pastry dough
• 200 gpaneer
• a few slicespineapple (canned or fresh)
• 1red pepper
• 1 mediumred onion
• 150 gricotta cheese
• 35 g (¼ cup)frozen peas
• ½ teaspoonturmeric
• ½ teaspoonground cumin
• to tastesalt
• to tasteoil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Season the paneer

   Cut the paneer into thin, long strips. Toss with salt, turmeric and ground cumin.

3. 3

   Slice the onion

   Cut the red onion into rings.

4. 4

   Prepare the pineapple

   If using a whole pineapple, peel it and cut it into thin strips.

5. 5

   Prepare the pepper

   Remove the seeds from the red pepper and cut the flesh into thin strips.

6. 6

   Bake the pastry

   Roll out the pastry and lay it on a baking sheet. Prick the centre with a fork to help prevent it from puffing up, then use a sharp knife to score a border two finger-widths in from the edges. Bake for 15 minutes.

7. 7

   Grill the toppings

   While the pastry bakes, heat a grill pan and rub it with oil. Grill the paneer, then the pineapple and onion rings. Set them aside when done.

8. 8

   Top and finish

   Take the pastry out of the oven and arrange the grilled paneer, peas, pineapple, red pepper, onion and ricotta over it. Drizzle with a little oil and bake for 10 more minutes, or until the pastry is cooked through.

What is a paneer and pineapple tart?

This is a savoury open tart built on puff pastry and topped with paneer, fruit, vegetables and ricotta. Paneer is a fresh cheese commonly used in South Asian cooking; here it is paired with pineapple for a sweet-and-savoury contrast.

The recipe brings together ingredients and techniques from different food traditions rather than following one classic regional tart style. Grilling the toppings before baking adds colour and flavour, while the pastry border gives the filling a defined edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 22g protein, 58g carbs, 39g fat.

The pastry contributes most of the carbohydrates and a substantial share of the fat, while paneer and ricotta provide much of the protein and additional fat. Peas, pepper, onion and pineapple add smaller amounts of carbohydrate and fibre. Pair a portion with a generous green salad or other vegetables for a more balanced plate.

Getting the pastry ready

Pricking the centre helps it rise less than the outer border, leaving a shallow space for the toppings. Score the border without cutting all the way through the pastry so it can lift around the filling.

Bake the pastry base for the stated 15 minutes before adding the toppings. This gives it a head start, which helps it stay crisp beneath the moist ingredients.

Seasoning the paneer

Spice coating: toss the paneer strips thoroughly with the salt, turmeric and cumin so the seasoning is spread across their surfaces.

Grilling: use a lightly oiled, hot grill pan and cook the strips in a single layer where possible. Turn them as needed and set them aside once they have taken on some colour.

Preparing the toppings

Pineapple: canned slices are convenient, but drain them well before grilling so excess juice does not make the pastry soggy. Fresh pineapple should be peeled and cut into thin strips.

Vegetables: thin strips of pepper and rings of onion sit neatly on the tart and cook quickly in the final bake. The peas can go straight from frozen onto the pastry.

Knowing when it is done

After the final 10 minutes, look for pastry that is cooked through and lightly browned, especially around the scored border. If the centre still looks raw, give it a little longer in the oven.

The topping is already grilled before this last bake, so the final stage brings the components together and heats the peas and ricotta.

Serving the tart

Let the tart rest briefly after baking so the toppings settle and it is easier to cut into portions. A sharp knife helps slice through the crisp pastry without shifting the toppings.

Serve it with a simple green salad or lightly dressed leaves. The fresh, crisp side balances the rich pastry and cheese.

Recipe notes & tips

• Drain canned pineapple well before grilling it.
• Keep the paneer strips thin so they grill quickly and fit neatly on the tart.
• Prick the pastry centre evenly, but avoid piercing the scored border.
• Rub only a little oil over the grill pan to limit sticking without making it greasy.
• Arrange the toppings in an even layer so each slice gets a mix of ingredients.

Variations

• Fresh pineapple: Use peeled, thinly sliced fresh pineapple instead of canned slices.
• Extra spice: Add a pinch of chilli powder to the paneer seasoning.
• Herb finish: Scatter chopped coriander over the tart after baking.
• More vegetables: Add thinly sliced courgette among the toppings.
• Cheese swap: Use crumbled feta in place of ricotta for a saltier finish.

Common mistakes to avoid

• Wet pineapple: Excess liquid can soften the pastry; drain canned slices well before grilling.
• Unscored border: The edge may not rise distinctly; score a border without cutting through the pastry.
• Overcrowded grill pan: The toppings may cook unevenly; grill them in batches.
• Thick paneer strips: They take longer to colour; cut the paneer into thin, long strips.
• Underbaked base: The tart can have a soft centre; bake the pastry for the full 15 minutes before topping it.

How to store

Keep leftover tart covered in the fridge for up to 2 days. Reheat in an oven at about 180°C until hot; the pastry may soften slightly after storage.

Frequently asked questions