Ingredients

CRUST:

1 ½ Cup A-P Flour

½ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons dried dill

2 teaspoons curry powder

1/3 cup butter, softened

1 egg

1 Tablespoon barbeque sauce

TART:

3-4 Tbsp. Olive Oil

1 chopped onion

5-8 chopped garlic cloves

1 ½ Lb. Pumpkin, peeled and diced

1-2 tsp. ground cumin

1 tsp. paprika

¼- ½ tsp. ground ginger

¼- ½ tsp. curry powder

½ cup grape or cherry tomatoes, cut in half

1 Tbsp. barbeque sauce

2 Tbsp. tomato puree (paste)

½- 1 pepper (red jalepeño, serrano chilli, cayenne pepper..) or to taste

Drizzle of honey if needed

Juice of ½ lemon to taste

Mozzarella cheese (optional)

½ Tomato, thinly sliced

A bit of olive oil for drizzling

Salt

Optional garnishes: chopped coriander, roasted pumpkin seeds, pistachios

Preparation

CRUST:

  1. Sift 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.
  2. In 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.

TART:

  1. Heat oven to 350F
  2. Heat 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.
  3. Add 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.
  4. When 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.
  5. Put 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.