HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
Steps:
- 1. 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. 2. 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 2/3 cup (163 grams) very cold water, a few tablespoons at a time, until mixture just comes together. The dough will be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour. 3. 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. 4. In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic. 5. 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. 6. 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.
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Cordi_A Allen
[email protected]I'm always looking for new and interesting vegetarian recipes, and this tart definitely fits the bill. It's full of flavor and texture, and it's sure to be a hit at my next potluck.
Ahmad Zahid
[email protected]This tart is perfect for a fall dinner party. It's elegant and impressive, but it's also easy to make. I love that I can make it ahead of time, so I can relax and enjoy my guests.
Saniya Khan
[email protected]I made a few substitutions to this recipe based on what I had on hand, and it still turned out great. I used butternut squash instead of pumpkin, and I added some chopped walnuts to the filling. It was a delicious and creative way to use up leftovers
esonwune chiamaka
[email protected]I'm a beginner in the kitchen, and I was able to make this tart without any problems. The instructions were clear and easy to follow. I'm so happy with how it turned out!
Raul Pereira
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that I'm proud to serve to my guests.
Sn Nurunnabi
[email protected]I was looking for a vegetarian dish to make for dinner, and this tart fit the bill perfectly. It was hearty and satisfying, and I loved the combination of flavors. I'll definitely be making this again.
Rebeca SM
[email protected]This tart is so easy to make, and it's so delicious. I love that I can use seasonal ingredients to make it. It's a great way to celebrate the fall harvest.
Tessa Pickard
[email protected]I made this tart for a potluck and it was a huge success. People were asking me for the recipe left and right. It's a great dish to share with friends and family.
Ismail Hamdard
[email protected]This tart was a hit at my Thanksgiving dinner. Everyone loved it, and I got rave reviews. It's definitely a keeper!
Emmanuela Kafuki Charles
[email protected]I'm not usually a fan of pumpkin, but this tart changed my mind. The combination of flavors was perfect, and the crust was to die for. I'll be making this again for sure!
Chiran Pandey
[email protected]This harvest tart was a delightful blend of flavors and textures. The roasted red peppers and olives added a savory touch, while the pumpkin gave it a sweet and creamy balance. The crust was flaky and buttery, and everything came together beautifully