Tart with pumpkin, red peppers and olives

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. Discard any liquid in bottom of the bowl.

To make the pastry, in a large bowl combine 550 g flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 180 ml oil until it forms coarse crumbs. Add about 160 ml very cold water, a few tablespoons at a time, until the mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form it into a ball, cover it with plastic, and refrigerate it at least 1 hour.

Preheat the oven to 190°C.

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.

In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.

Preheat the oven to 220°C and grease a large baking sheet. Dust a work surface lightly with flour. Roll out the dough into a 40-by-30-cm rectangle. With the long side facing you, spread the vegetable mixture evenly over the right half of the dough. Dab the edges of dough with water. Fold the left half over the filling and pinch the edges firmly to seal. Using a knife, cut a slit in the center of the crust, pulling back the edges slightly to form a 6 cm long hole.

Transfer the crust to the baking sheet. Bake it for 20 minutes, reduce the heat to 180°C and continue baking until the vegetables are fork tender and the crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.