Pour the Makai Atta in a bowl and sprinkle in salt, sugar & thyme. Now add the cheddar cheese and start mashing it in with the Atta. To bring the dough together, add an egg and oil and make it into crumbly dough. Do not use your palms while doing so, but knead using your fingertips for perfect texture. Press the dough into moulds and chill it in the freezer for 10 minutes. Then, bake it in the oven for 10-15 minutes or till slightly golden.
In hot oil, add the mushrooms, corn and spinach. After they start to simmer, add salt, pepper and fresh thyme. Take the mixture off heat and add ricotta cheese, 1 egg and cream. Pour filling into the tarts. Top it with a few strands of grated cheddar cheese and pop them in the oven for 20 minutes. Serve hot!