Pumpkin Barbecurry Tart W/ Curry-Dill Crust

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   ["CRUST:", "1. Sift flour, baking powder, and curry powder into a medium-size bowl. Add salt and dill. Cut in butter until mixture resembles fine bread crumbs. Make a well in the center.", "2. In a small bowl, beat egg and tomato paste together. Pour into well. Mix to make a soft dough. Knead lightly on a floured surface until smooth. Roll out and fit into a 9-inch tart pan.", "", "TART:", "1. Heat oven to 350F", "2. Heat the oil in a frying pan, add the onion and half the garlic and fry until softened. Add the pumpkin, cook and cover for about 10 minutes or until half-tender.", "3. Add the spices to the pan and cook for 1-2 minutes. Stir in the tomatoes, chilli, honey, and salt and cook over a medium-high heat until the liquid has evaporated.", "4. When the pumpkin is tender, mash into a coarse puree. Add the remaining garlic and taste for seasoning, then stir in the lemon juice to taste.", "5. Put into Curry-dill crust, cover with a slice of mozzarella, then tomato. Spray or drizzle with olive oil and bake for 15-20 minutes, until crust is browned and tart is set."]

* Per serving · 4 servings · Values may vary.