What you need
Unbleached all-purpose flour: ¼ cup
Whole wheat flour: ¼ cup
Almond meal: 1/8 cup
Barely flour: 1/8 cup
Salt: ¼ teaspoon or taste
Black pepper: ½ teaspoon
Cumin powder: ¼ teaspoon
Garam masala: ¼ teaspoon
Canola oil: 1 tablespoon
Water: 1/8 cup
For filling
Onion: ¾ cup ( chopped)
Carrot:1/2 cup ( chopped)
Peas:1/2 cup
Beans: ½ cup
Mushroom: ¾ cup (chopped into bite size pieces)
Green chili: 1 tablespoon (chopped finely)
Ginger garlic paste: 1 tablespoon
Potato: 1 no
Turmeric: ¼ teaspoon
Cumin powder: ½ teaspoon
Chili powder: ¼ teaspoon
Coriander powder: ¼ teaspoon
Garam masala: ¼ teaspoon
Fennel seeds: ¼ teaspoon
Coriander leaves: 1 tablespoon (chopped finely)
Pepper jack cheese: 1 tablespoon
Salt: 1 teaspoon or to taste
Water: 3 cup + 1/8 cup
Canola oil: 1 tablespoon
Lemon juice: 1 teaspoon
How I made
Whisk together flours, black pepper, garam masala and salt in a bowl.
Add oil and water to mixture at first it has the consistency of coarse crumbs. Then knead lightly just until the dough comes together as a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Filling
Boil potato in a sauce pot with 3 cups of water for about 20 minutes until it get cooked well and set aside.
In a sauce pot add oil and fennel seeds and chopped onion once it become translucent for about 6 minutes add turmeric, ginger garlic paste and fry for another 1 minutes .
To the above mixture add gram masala, chili powder, coriander powder, cumin powder and fry for 1 minutes and then rest of the vegetables, and fry for another 6 minutes or until everything gets cooked well. To this add 1/8 cup water and mix everything and cook for another 2 minutes and add lemon juice and coriander leaves and switch off the flame.
Assembling and baking the crostata:
Heat the oven to 375ºF.
Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Spread the vegetable filling evenly over the bottom of the crostata.
Put the tart in the oven and bake for 20 minutes.
After 20 minutes, check the tart and continue baking until the tart is of a nice golden hue.
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.