HARVEST TART WITH PUMPKIN AND PEPPERS
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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 about 2/3 cup very cold water, a few tablespoons at a time, until mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.
- 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.
- In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.
- 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.
- 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.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 28 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 6 grams
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.
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
Categories Vegetarian
Number Of Ingredients 12
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. Yield: 6 servings.
HARVEST PUMPKIN TARTS
One of the first recipes to come out of the EAGLE BRAND® kitchen, magazine ads in 1927 promised 'glorious pumpkin pie...the kind about which poets have sung.'
Provided by Allrecipes Member
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Whisk together EAGLE BRAND®, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth. Pour evenly into tart shells.
- Bake for 18 minutes or until center is just set and pastry is golden.
- Cool and garnish as desired. Stored leftovers covered in refrigerator.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 26.2 g, Cholesterol 13.9 mg, Fat 8.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 117.3 mg, Sugar 11.8 g
PASTA TART WITH ROASTED SEASONAL VEGETABLES
Provided by Marian Burros
Categories dinner, casseroles, pastas, main course
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- In a large pot, cook the pasta until it is al dente. Drain and rinse.
- Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
- Preheat oven to 350 degrees.
- Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
- Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
- Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
- Gently stir in mushrooms.
- Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
- Coarsely chop roasted eggplant rounds and stir them.
- Roast peppers either under broiler or over open flame until the skins are charred.
- Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
- Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
- Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
- Stir in tomatoes and basil.
- Arrange one of pasta circles in bottom of tart pan.
- Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
- Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
- To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 667 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED ONION AND ROASTED RED PEPPER TART
Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g
Provided by MarraMamba
Categories Savory Pies
Time P1DT20h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
- Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- Topping:.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
- Remove from heat. Discard thyme sprigs and bay leaves.
- Preheat broiler.
- While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
- Preheat oven to 425°F.
- Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
More about "harvest tart with pumpkin roasted red peppers and olives recipes"
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
From nytimes.com
Estimated Reading Time 2 mins
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
From flickr.com
Views 346
ROASTED PUMPKIN AND RED PEPPER SOUP - JAMIE GELLER
From jamiegeller.com
FETA & ROASTED RED PEPPER TART RECIPE - A FEW SHORTCUTS
From afewshortcuts.com
ROASTED RED PEPPER ASPARAGUS MINI TARTS - DAILY DISH RECIPES
From dailydishrecipes.com
PARCHMENT BAKED ROASTED RED PEPPER SALMON. - HALF BAKED HARVEST
From halfbakedharvest.com
RECIPE: CHICKEN, KALAMATA OLIVE AND ROASTED RED PEPPER TART
From wholefoodsmarket.com
ROASTED RED PEPPER TART | THE NEED TO FEED
From theneedtofeed.wordpress.com
ROASTED PUMPKIN, RED PEPPERS AND ONIONS WITH A SWEET BALSAMIC …
From greedygourmet.com
HARVEST TART WITH PUMPKIN, RED PEPPERS AND OLIVES 1
From mastercook.com
HARVEST TART WITH PUMPKIN AND PEPPERS RECIPE - NYT COOKING
From nxtstage.net
ROASTED PUMPKIN AND RED PEPPER SOUP RECIPE - PENNY'S RECIPES
From pennysrecipes.com
TART WITH PUMPKIN, RED PEPPERS AND OLIVES - FRODENHENG.LU
From frodenheng.lu
HARVEST TART WITH PUMPKIN, RED PEPPERS AND OLIVES RECIPE | EAT …
From eatyourbooks.com
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
From davegan.tumblr.com
ROASTED PUMPKIN SOUP WITH RED PEPPERS AND CARAMELIZED ONIONS
From thethingswellmake.com
GARLIC HERB ROASTED OLIVES WITH BURRATA. - HALF BAKED HARVEST
From halfbakedharvest.com
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES
From keeprecipes.com
ROASTED RED PEPPER TART - GREATIST.COM
From greatist.com
EAGLE BRAND® | HEAVENLY HARVEST PUMPKIN TARTS
From eaglebrand.ca
HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS, OLIVES AND …
From stock.adobe.com
SAVORY GARDEN HARVEST VEGGIE TART RECIPE - A FOOD LOVER'S LIFE
From afoodloverslife.com
HARVEST PUMPKIN TARTS - EAGLE BRAND
From eaglebrand.com
CARAMELIZED ONION AND ROASTED RED-PEPPER TART RECIPE
From myrecipes.com
HARVEST TART WITH PUMPKIN AND PEPPERS FOOD- WIKIFOODHUB
From wikifoodhub.com
ROASTED RED PEPPER TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
HARVEST TART WITH PUMPKIN AND PEPPERS RECIPE | RECIPE | STUFFED …
From pinterest.co.uk
ROAST RED PEPPERS WITH OLIVES AND CAPERS | GUEST RECIPES
From nigella.com
HARVEST TART WITH PUMPKIN AND PEPPERS RECIPE | RECIPE | STUFFED …
From pinterest.com
HARVEST TART WITH PUMPKIN AND PEPPERS | ZOE | COPY ME THAT
From copymethat.com
ROASTED RED PEPPER AND OLIVE PASTA - LIVING LOU
From livinglou.com
HARVEST TART WITH PUMPKIN AND PEPPERS RECIPE
From pinterest.fr
ORZO WITH ROASTED RED PEPPERS AND OLIVES - TASTY KITCHEN
From tastykitchen.com
OVEN ROASTED TOMATOES WITH OLIVE OIL - THE TOMATO TART
From thetomatotart.com
TART MADE WITH RED PEPPERS - SUGARGIRLCOOKIES.COM
From sugargirlcookies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love