Mallorcan RED Pepper TART
- 20m Prep Time
- 45m Cook Time
- 2h Ready In
A savory Spanish flatbread topped with roasted red peppers, tomatoes, onions, and salted anchovies. Perfect as an appetizer on a sunny day.
Ingredients
- fresh yeast
- lukewarm water
- strong (bread) flour
- 1 pinch paprika
- 4.93 ml sea salt
- olive oil
- 3 red peppers
- 29.6 ml olive oil
- 1 medium onion diced
- 3 clove garlic thinly sliced
- 4 salted anchovy fillets roughly chopped
- 10 cherry tomatoes quartered
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 141 mg
- Iron: 1.97 mg
- Magnesium: 32.4 mg
- Phosphorus: 143 mg
- Potassium: 477 mg
- Zinc: 1.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- fresh yeast
- lukewarm water
- strong (bread) flour
- 1 pinch paprika
- 4.93 ml sea salt
- olive oil
- 3 red peppers
- 29.6 ml olive oil
- sea salt
- freshly ground black pepper
Prepare
- Dice 1 medium onion
- 3 clove garlic, thinly sliced
- 4 salted anchovy fillets, roughly chopped
- Quarter 10 cherry tomatoes
Let's Cook
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Step 1.
Dissolve the fresh yeast (or active dried yeast) in the lukewarm water and let it sit for 5 minutes until frothy.
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Step 2.
In a large mixing bowl, combine the strong flour, paprika, and sea salt. Make a well in the center.
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Step 3.
Slowly pour the yeast mixture and olive oil into the well, mixing constantly with a wooden spoon until a dough forms.
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Step 4.
Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic.
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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.
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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.
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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.
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Step 8.
Reduce the oven temperature to 180°C/350°F/gas mark 4.
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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.
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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.
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Step 11.
Punch down the risen dough on a lightly floured surface. Roll it out into a rectangle about 1cm/½ inch thick.
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Step 12.
Transfer the rolled dough to a large baking sheet. Spread the pepper topping evenly over the dough, leaving a small border.
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Step 13.
Bake for 20–25 minutes until the edges and bottom are golden brown.
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Step 14.
Let the tart cool on the baking sheet for a few minutes before slicing. Serve slightly warm or at room temperature.