Harvest Tart With Pumpkin, Roasted Red Peppers And

Name: Harvest Tart With Pumpkin, Roasted Red Peppers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated (4 cups); 2 1/4 teaspoons fine sea salt (14 grams); 4 1/2 cups all-purpose flour (552 grams), more for dusting; 3/4 cup plus 2 1/2 tablespoons extra virgin olive oil (223 grams), more for greasing; 1 red bell pepper, seeded and cut into 1/4-inch strips; 1 yellow bell pepper, seeded and cut into 1/4-inch strips; 1 sweet onion, such as Vidalia, thinly sliced; 1/3 cup chopped pitted black olives (calamatas are good); 2 teaspoons chopped fresh thyme leaves; 1 teaspoon smoked sweet paprika; 1/2 teaspoon black pepper; 1 garlic clove, minced.

Servings: persons

1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated (4 cups)
2 1/4 teaspoons fine sea salt (14 grams)
4 1/2 cups all-purpose flour (552 grams), more for dusting
3/4 cup plus 2 1/2 tablespoons extra virgin olive oil (223 grams), more for greasing
1 red bell pepper, seeded and cut into 1/4-inch strips
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 sweet onion, such as Vidalia, thinly sliced
1/3 cup chopped pitted black olives (calamatas are good)
2 teaspoons chopped fresh thyme leaves
1 teaspoon smoked sweet paprika
1/2 teaspoon black pepper
1 garlic clove, minced.

1
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
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
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
4. In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.
5
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
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.

2178

kcal

Calories

184

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated (4 cups), 2 1/4 teaspoons fine sea salt (14 grams), 4 1/2 cups all-purpose flour (552 grams), more for dusting, 3/4 cup plus 2 1/2 tablespoons extra virgin olive oil (223 grams), more for greasing, and more.

Yes, Harvest Tart With Pumpkin, Roasted Red Peppers And Olives falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Tart With Pumpkin, Roasted Red Peppers And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions