Pumpkin Barbecurry Tart W/ Curry-Dill Crust

  1. CRUST:
  2. 1.tift 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.
  3. 2.tn 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.
  4. TART:
  5. 1.teat oven to 350F
  6. 2.teat 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.
  7. 3.tdd 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.
  8. 4.then 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.
  9. 5.tut 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.

ap flour, baking powder, kosher salt, dill, curry powder, butter, egg, barbeque sauce, olive oil, onion, garlic, pumpkin, ground cumin, paprika, ground ginger, curry powder, grape, barbeque sauce, tomato puree, pepper, drizzle of honey, lemon, mozzarella cheese, tomato, olive oil, salt, coriander

Taken from www.epicurious.com/recipes/member/views/pumpkin-barbecurry-tart-w-curry-dill-crust-1202742 (may not work)

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