Garam Masala Pumpkin Tart Food

GARAM MASALA PUMPKIN TART

Steps:

• Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
• Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
• Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
• Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.

GARAM MASALA CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.
• To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.
• Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.
• On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

GARAM MASALA

Steps:

• Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.