Mallorcan Red Pepper Tart

Let's Cook

1. Step 1.

   Dissolve the fresh yeast (or active dried yeast) in the lukewarm water and let it sit for 5 minutes until frothy.

2. Step 2.

   In a large mixing bowl, combine the strong flour, paprika, and sea salt. Make a well in the center.

3. Step 3.

   Slowly pour the yeast mixture and olive oil into the well, mixing constantly with a wooden spoon until a dough forms.

4. Step 4.

   Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.

5. Step 5.

   Place the dough back in the bowl, cover with a clean cloth, and leave to rise in a warm place for about 1½ hours until doubled in size.

6. Step 6.

   While the dough rises, preheat the oven to 200°C/400°F/gas mark 6. Place the red peppers on a baking sheet and roast for 15–20 minutes until the skin blackens and blisters.

7. Step 7.

   Transfer the roasted peppers to a bowl, cover with cling film, and let cool slightly. Then peel off the skin, remove seeds, and cut the flesh into thick strips.

8. Step 8.

   Reduce the oven temperature to 180°C/350°F/gas mark 4.

9. Step 9.

   Heat the olive oil in a saucepan over low heat. Add the diced onion and sliced garlic, and cook gently for 3–4 minutes, stirring occasionally, until softened.

10. Step 10.

    Remove the saucepan from the heat. Stir in the chopped anchovies, quartered cherry tomatoes, and sliced red peppers. Season with salt and pepper to taste.

11. Step 11.

    Punch down the risen dough on a lightly floured surface. Roll it out into a rectangle about 1cm/½ inch thick.

12. Step 12.

    Transfer the rolled dough to a large baking sheet. Spread the pepper topping evenly over the dough, leaving a small border.

13. Step 13.

    Bake for 20–25 minutes until the edges and bottom are golden brown.

14. Step 14.

    Let the tart cool on the baking sheet for a few minutes before slicing. Serve slightly warm or at room temperature.