Pumpkin Barbecurry Tart W/ Curry-Dill Crust Recipe

Name: Pumpkin Barbecurry Tart W/ Curry-Dill Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST:; 1 1/2 Cup A-P Flour; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 2 teaspoons dried dill; 2 teaspoons curry powder; 1/3 cup butter, softened; 1 egg; 1 Tablespoon barbeque sauce; TART:; 3-4 Tbsp. Olive Oil; 1 chopped onion; 5-8 chopped garlic cloves; 1 1/2 Lb. Pumpkin, peeled and diced; 1-2 tsp. ground cumin; 1 tsp. paprika; 1/4- 1/2 tsp. ground ginger; 1/4- 1/2 tsp. curry powder; 1/2 cup grape or cherry tomatoes, cut in half; 1 Tbsp. barbeque sauce; 2 Tbsp. tomato puree (paste); 1/2- 1 pepper (red jalepeno, serrano chilli, cayenne pepper..) or to taste; Drizzle of honey if needed; Juice of 1/2 lemon to taste; Mozzarella cheese (optional); 1/2 Tomato, thinly sliced; A bit of olive oil for drizzling; Salt; Optional garnishes: chopped coriander, roasted pumpkin seeds, pistachios

Servings: persons

CRUST:
1 1/2 Cup A-P Flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons dried dill
2 teaspoons curry powder
1/3 cup butter, softened
1 egg
1 Tablespoon barbeque sauce
TART:
3-4 Tbsp. Olive Oil
1 chopped onion
5-8 chopped garlic cloves
1 1/2 Lb. Pumpkin, peeled and diced
1-2 tsp. ground cumin
1 tsp. paprika
1/4- 1/2 tsp. ground ginger
1/4- 1/2 tsp. curry powder
1/2 cup grape or cherry tomatoes, cut in half
1 Tbsp. barbeque sauce
2 Tbsp. tomato puree (paste)
1/2- 1 pepper (red jalepeno, serrano chilli, cayenne pepper..) or to taste
Drizzle of honey if needed
Juice of 1/2 lemon to taste
Mozzarella cheese (optional)
1/2 Tomato, thinly sliced
A bit of olive oil for drizzling
Salt
Optional garnishes: chopped coriander, roasted pumpkin seeds, pistachios

1
["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."]

1310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 29 ingredients. The key ingredients include: CRUST:, 1 1/2 Cup A-P Flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and more.

Yes, Pumpkin Barbecurry Tart W/ Curry-Dill Crust 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.

Pumpkin Barbecurry Tart W/ Curry-Dill Crust

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