Equipment
Ingredients
Pastry
- 540 g all-purpose flour
- 9 g salt
- 180 ml olive oil
- 160 ml water, very cold
Filling
- 680 g pumpkin, peeled, seeded, and coarsely grated
- 680 g butternut squash, peeled, seeded, and coarsely grated
- 4½ g salt
- 1 red pepper, seeded and cut into 6mm strips
- 1 yellow pepper, seeded and cut into 6mm strips
- 1 onion, thinly sliced
- 37½ ml olive oil
- 80 ml black olives, chopped
- 6 g thyme, chopped
- 6 g smoked paprika
- 3 g black pepper
- 1 garlic, minced
Nutrition (per serving)
Method
Place the grated pumpkin in a colander over a bowl and toss with 1.5g of salt. Let it drain for at least 2 hours or overnight at room temperature to remove excess moisture. Discard the liquid.
Mix the flour and 9g of salt in a large bowl. Incorporate 180ml of olive oil using a pastry blender or fork until the texture resembles coarse crumbs. Slowly add cold water, a few tablespoons at a time, mixing until a pliable dough forms. Shape into a ball, wrap in plastic, and chill for 1 hour.
Preheat the oven to 190°C (375°F). Toss the peppers and onion with 37.5ml olive oil and 3g salt. Spread on baking sheets in a single layer and roast for 40 minutes, tossing occasionally, until caramelized.
Combine the drained pumpkin, roasted pepper and onion mixture, olives, thyme, paprika, black pepper, and garlic in a large bowl.
Preheat the oven to 220°C (425°F). Roll the dough on a floured surface into a 43x30cm (17x12 inch) rectangle. Spread the filling over the right half of the dough, leaving a border. Moisten the edges with water, fold the left half over, and pinch to seal. Cut a slit in the center.
Transfer the tart to a greased baking sheet. Bake at 220°C (425°F) for 20 minutes, then reduce the heat to 175°C (350°F) and bake for another 35-40 minutes. Let the tart rest for 30 minutes before serving.
Chef's Notes
- For an even flakier crust, ensure your water is ice-cold when making the pastry dough. This helps to keep the fat solid until it hits the oven, creating steam pockets.
- Don't skip the draining step for the pumpkin; excess moisture can lead to a soggy tart. You can speed this up by gently pressing the grated pumpkin in a clean kitchen towel.
- Caramelizing the onions and peppers properly is key to developing deep, sweet flavors. Low and slow is the mantra here; don't rush this step.
- For a richer filling, consider adding a tablespoon or two of crème fraîche or a sprinkle of grated hard cheese like Pecorino Romano along with the vegetables before assembling the tart.
- Allowing the tart to rest for 30 minutes before slicing is crucial. This lets the filling set, preventing it from spilling out when cut.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to maintain crust texture.
