HARVEST TART WITH PUMPKIN AND PEPPERS
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- At least 2 hours or the night before baking, toss the pumpkin with 1/4 teaspoon salt in a colander set over a bowl. Place a heavy weight on top, cover with plastic and refrigerate. Discard any liquid in bottom of bowl.
- To make the pastry, in a large bowl combine 4 1/2 cups flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 3/4 cup oil until it forms coarse crumbs. Add about 2/3 cup very cold water, a few tablespoons at a time, until mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.
- Preheat oven to 375 degrees. Toss the peppers and onion with 2 1/2 tablespoons oil and 1/2 teaspoon salt. Spread on 2 large baking sheets in one layer. Roast, tossing occasionally, until vegetables are caramelized and golden, about 40 minutes.
- In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.
- Preheat the oven to 425 degrees and grease a large baking sheet. Dust a work surface lightly with flour. Roll out dough into a 17-by-12-inch rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
- Transfer crust to baking sheet. Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 28 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 6 grams
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Hary De La Cruz
[email protected]This tart is a great way to use up leftover pumpkin puree. It's also a delicious and festive dish to serve at Thanksgiving or Christmas.
Guri Sidhu
[email protected]I'm not a huge fan of pumpkin, but this tart was surprisingly good! The combination of flavors was really nice.
Rahmatwali Shah
[email protected]This tart was a lot of work, but it was worth it! It was absolutely delicious and everyone at the party loved it.
Kareena logan
[email protected]The crust was a bit soggy, but the filling was delicious. I think I would try a different crust recipe next time.
Shabaz Hamid
[email protected]This tart was a bit too sweet for my taste, but it was still good. I think I would try using less sugar next time.
Augustine Ebuka
[email protected]This tart is delicious! The crust is flaky and buttery, and the filling is creamy and flavorful. I love the combination of pumpkin and peppers, and the goat cheese adds a nice tang.
gar hawklg
[email protected]I love this recipe! The tart is always a crowd-pleaser. I've made it for parties, potlucks, and even just for my family. It's always a hit.
Lawrence Mwangi
[email protected]This tart was easy to make and turned out beautifully. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again soon.
Rodrez Lamarion
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved the sweet and savory flavors. I especially liked the addition of the goat cheese, which added a nice tang.
Kendall Thompson
[email protected]This harvest tart was a hit at our Thanksgiving dinner! The combination of pumpkin and peppers was unique and delicious, and the crust was flaky and flavorful. I will definitely be making this again.