Pumpkin-Olive Harvest Tart
- 1 small pumpkin, peeled and cubed
- 1 teaspoon sea salt
- 1/2 cup kalamata olives, minced
- 1 apple, cubed
- 1/2 cup potatoes, cubed
- 1 teaspoon thyme
- 1 teaspoon sage
- 1/2 teaspoon paprika
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 2 1/4 teaspoons fine sea salt
- 3 cups all-purpose flour, more for dusting
- 1 1/2 cups whole wheat party flour
- 3/4 cup light olive oil, more for greasing
- 2/3 cup very cold water
- Peel the pumpkin.
- Slice in half and scoop out the seeds. Set aside in a bowl.
- Cube the pumpkin.
- Mix the pumpkin with salt and place in a colander over a bowl. Weight down with a plate on top. This will allow the pumpkin to drain excess liquid. Place in the refrigerator for 1-2 hours.
- While the pumpkin is in the fridge, make the dough
- (Double recipe to use up extra filling).
- Straight from the NY Times: 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.
- Meanwhile, let’s roast the pumpkin seeds!
- Fill the bowl of seeds with water. The pumpkin goop will sink to the bottom. Scoop out the seeds with your fingers and set out on a paper towel absorb excess water. Transfer to a tea towel and dry thoroughly. When dry, place on a baking sheet and coat with olive oil, sea salt, and cinnamon. Bake at 350 for approximately 20 minutes, or until browned. Try one! They will be flaky and slightly expanded. Delicious! Add to salads, granola, oatmeal, or take along anywhere and everywhere for snacking.
- Now let’s make the filling. Take the pumpkin out of the fridge and rinse. In a saucepan, heat 2 tbs. of olive oil and saute the onion and garlic. When translucent, add spices and olives and mix. Add a dash of red wine and simmer for a couple minutes. Remove, and in a bowl mix with the remaining raw ingredients (pumpkin, apple, and potato).
- Now, remove the pastry dough from the refrigerator. Preheat oven to 425 degrees. Follow the pictures below for creating the tarts. 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 a bit before serving. Freeze leftovers for later!
- Fold over jagged edges, and roll again to form a neater rectangle.
- Decide how tarts you want to make – we made six, and had lots of extra stuffing!
- At this stage, add a slice of cheese on top of the stuffing (not pictured)
- Cut so that you can fold over the stuffing.
- Fold over. Use a fork to seal edges (it also looks pretty!)
- Grease the pan first!
- Add a small slit to the top of each tart to allow for steam to escape.
- Served with an apple-turnip-chive salad and pumpkin seeds