Schezwan Paneer Tart

Schezwan Paneer Tart is a quick paneer appetizer made with spiced paneer cubes, vegetables, shredded cheese and schezwan sauce atop buttery puff pastry sheets. This Indian fusion savory tart is spicy, crispy & a lip smacking appetizer that gets ready in about 30 minutes.

You can serve this fusion indo chinese paneer dish for holiday parties, Diwali parties or make for yourself on days when you are craving bold spicy flavors.

When it comes to indian vegetarian appetizers, anything made with paneer is always a good idea! Right?

I love making quick pastry tarts for parties because who doesn't love puff pastry right? Here's recipe of my samosa tart that is great for entertaining too. This recipe was born a few years ago when I was hosting two back to back parties and wanted to do some overlap cooking.

So I made schezwan paneer, which is an indo chinese dish of crispy paneer bites tossed in a spicy smoky flavor schezuan sauce. I served the paneer as it is for the first party and for the next one I topped it on a puff pastry sheet along with some veggies and shredded cheese & made this savory tart.

What could go wrong? Anything made using puff pastry gets instant attention. There was a buttery baked golden pastry with kick of spicy paneer and crunchy vegetables in every bite! It was a huge hit!

About my Recipe

Here are a few things you will love about this recipe

• Quick to make - This recipe uses a lot of help from store. I use store bought puff pastry and schezwan chutney (Ching's) and save a lot of time. Since this dish is semi home, it takes about 30 minutes to put together including baking the puff pastry.
• Make ahead - Assemble the tart and store refrigerated. Pop into the oven when you want to serve.
• Meat free- Its one delicious vegetarian friendly crowd pleaser appetizer. However you can use chicken if you wish. Read the variation section.
• Tastes good at room temperature, the leftovers make for a nice lunch with a side salad.
• No deep frying- I am not saying that this a healthy dish, however there is no deep frying of paneer involved. Do you have guests that complain about deep fried starters? I got you!
• Savory- This tart has bold spicy smoky saucy flavors. Perfect with drinks!

There is something extra delicious about soft creamy paneer paired with bold indo chinese sauces. Here's another hot & saucy indo chinese recipe of paneer in hot garlic sauce if you would love to try!

Jump to:

• About my Recipe
• Ingredients
• How To Make (Step Photo)
• Variations
• Serving
• How long does the baked puff pastry last?
• Some Tips
• Schezwan Paneer Tart

Ingredients

Here are the ingredients you will need for this recipe

• Paneer (Indian Cottage Cheese)- I always used full fat paneer. You can use homemade paneer or store bought .
• Store bought or homemade Schezwan sauce. The Ching's Schezwan sauce is ready to go and already has chilli paste, soy sauce, sesame oil etc. It is quite salty and spicy and if you wish you can mix in a tablespoon or more of tomato ketchup with it if you want a sweetish taste. I used it as it is.
• Vegetables - You can add baby corn, sweet pepper as well. I like recommend that you add red onions here because after baking they really turn sweetish and contrast the spicy sauce.
• I used red chillies (Fresno peppers). You could use jalapeño, green chilies or bell peppers.
• Green onions (scallions) to garnish or use cilantro leaves if you are out

How To Make (Step Photo)

• Soak the paneer in hot water for few minutes. Pat dry with paper towel/ kitchen tissue.
• In a mixing bowl, toss the paneer with black pepper powder, garam masala, salt, ginger garlic, vinegar and oil. Make sure that the paneer is coated very well. Set aside for 5-10 minutes.
• Get your vegetables ready. Cut the vegetables in small bite size chunks.
• Preheat oven to 400F.
• Place thawed puff pastry sheet on a rolling surface dusted with dry flour. Using a rolling pin, roll a little keeping the shape intact.
• Using a sharp knife, make a shallow border leaving ½ inch from the edges. This makes the tart look neat and gives you an idea of where to place the sauce and toppings.
• Slather spicy schezwan sauce on the puff pastry leaving the ½ inch edge that we marked.
• Top with cheese, marinated paneer, vegetables, red fresno peppers (or jalapeños).

Tip :- You can refrigerate the pastry at this point of you want to bake it later. It can be refrigerated for up to a day.

• Brush the edges of the pastry with butter.
• Bake the pastry for 18-22 minutes.
• Transfer to a wire rack and cool for 5-6 minutes. Wire rack makes sure that the bottom will not get soggy.
• Top with spring onion greens or fresh coriander leaves. Schezwan paneer tart is ready!
• Slice using a sharp knife. Serve!

Variations

• Use Chicken instead of paneer. Marinate the boneless chicken cubes for 20 minutes and pan cook on medium heat in a tablespoon of oil and then proceed to top the puff pastry.
• Make it Less Spicy - Store bought Ching's Schezwan Sauce sauce is not sweet at all! It is quite hot! Mix tomato ketchup with the schezwan sauce, taste & adjust the quantity to the sweetness level you like.
• Add more veggies - Other vegetables like mushrooms, baby corn or broccoli would work great too.
• Use Phyllo Sheets instead of puff pastry sheets. You can make a tart using phyllo sheets by layering 6-10 phyllo sheets on top of each other. Brush butter between the sheets. Add sauce, cheese and toppings. Bake the phyllo as per package instructions.

Serving

• Appetizer- This is a great appetizer for parties. Instead of a large tart, you could make individual tarts too.
• Quick Lunch- Add a side green salad and a meal is ready.
• Lunchbox - My older one loves to take it to school. She loves spicy food! Cool the tart completely before packing.

How long does the baked puff pastry last?

I dont think you will have any leftovers! I never do. Its so delicious and hardly lasts on our table.

You may store baked tart refrigerated for a day or freeze for 2 weeks. To reheat, pop in a toaster over for 4-6 minutes and serve.

Some Tips

• Make sure that the puff pastry stays cold at all times. You can refrigerate for 15-20 minutes at any stage where you feel that the pastry is getting soft.
• Add just a little bit of (1 tablespoon) paneer marinade on top once you have layered the paneer.
• There is no need to pan fry paneer because it starts creamy and crips a bit while the pastry bakes in the oven. I have tried to pan fry it, however the paneer gets dry that way.