Recipe: Melissa Clark's Harvest Tart with Pumpkin, Roasted Red Peppers, Olives and Smoked Paprika

Harvest Tart with Pumpkin, Roasted Red Peppers, Olives and Smoked Paprika

Time: 2 1/2 hours plus resting time

• 1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated (4 cups)
• 2 3/4 teaspoons fine sea salt (14 grams)
• 4 1/2 cups all-purpose flour (552 grams)
• 3/4 cup plus 2 1/2 tablespoons extra-virgin olive oil (223 grams)
• 1 red bell pepper (226 grams), seeded and cut into 1/4-inch strips
• 1 yellow bell pepper (226 grams), seeded and cut into 1/4-inch strips
• 1 sweet onion (389 grams), such as Vidalia, thinly sliced
• 1/3 cup chopped pitted black olives (Kalamatas are good)
• 2 teaspoons chopped fresh thyme leaves (2 grams)
• 1  teaspoon smoked sweet paprika (4 grams)
• 1/2 teaspoon black pepper (3 grams)
• 1 garlic clove, minced (7 grams)

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 for at least two hours. Discard any liquid in the bottom of the bowl.

2. To make the pastry, combine flour and 1 1/2 teaspoons salt in a large bowl. With pastry cutter or fork, cut 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 piecrust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.

3. Preheat the oven to 375° F. 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, garlic, and 1 tablespoon oil.

5. Preheat the oven to 425° F 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 2½-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. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.

Yield: 6 servings.