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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Frp Pfr
[email protected]This is the best pumpkin tart I've ever had. I will definitely be making it again.
J Stewart
[email protected]This tart is absolutely delicious! I highly recommend it.
Jaiden McNabb
[email protected]I've made this tart several times and it's always a success. It's a great recipe for any occasion.
MD SUMON SARKAR
[email protected]This tart is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dish.
rb R
[email protected]I'm not a huge fan of olives, but I loved them in this tart. They added a nice salty flavor.
Angelica Trujillo
[email protected]This tart is a great way to use up leftover roasted red peppers.
TAYLOR MADE
[email protected]I love the flaky crust on this tart. It's so buttery and delicious.
Ka Wase
[email protected]This tart is the perfect fall dish. It's warm and comforting, and the flavors are just perfect.
atal boxer
[email protected]I made this tart for a potluck and it was a huge hit. Everyone was asking for the recipe.
Rumi Akthar
[email protected]This tart is a beautiful addition to any Thanksgiving table.
Wole Omosanya
[email protected]I'm not a huge fan of pumpkin, but I loved this tart. The roasted red peppers and olives really balance out the sweetness of the pumpkin.
Akhtar Ali sand
[email protected]This tart is so easy to make. I had it in the oven in less than 30 minutes.
Caleb Gorman
[email protected]I love the combination of flavors in this tart. The pumpkin, roasted red peppers, and olives are a perfect match.
Joseph Danso
[email protected]This is a great recipe. I've made it several times and it always turns out perfectly.
NEVER ALONE
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it.
Mina Khan
[email protected]This tart is absolutely delicious! The flavors of the pumpkin, roasted red peppers, and olives complement each other perfectly. The crust is also very flaky and buttery.
Kajol Roy
[email protected]I've made this tart several times and it's always a success. It's a great recipe for beginners, as it's very easy to follow.
Dunya Ghani
[email protected]This tart is a great way to use up leftover pumpkin puree. It's also a fun and festive dish to serve at parties or potlucks.
Dominick Hamilton
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The tart is always a crowd-pleaser, and I always get rave reviews.
sanjit mondal
[email protected]This tart was a hit at my Thanksgiving dinner! The combination of pumpkin, roasted red peppers, and olives was unique and delicious. The crust was flaky and buttery, and the filling was perfectly sweet and savory.