Mallorcan Red Pepper Tart (Coca Mallorquina)
Marinated and roasted red peppers top a crunchy, olive oil-rich crust in this Mallorcan red pepper tart, also known coca mallorquina.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Peeler
- Pastry brush
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Saucepan
- Slotted spoon
- Plastic wrap
- Kitchen towel
- Fork
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3 lb. red bell pepper
- 1 1⁄4 cups plus 2 tbsp. olive oil
- 3 cloves garlic, thinly sliced
- 1 lemon, zested with a peeler
- 1 orange, zested with a peeler
- 1⁄4 cup capers, rinsed
- 1⁄4 cup dill, roughly chopped
- 6 anchovy fillets, roughly chopped
- 2 1⁄2 tsp. kosher salt, plus more to season
- Freshly ground white pepper
- 1⁄2 cup warm water (110°)
- 1 1⁄2 tbsp. active dry yeast
- 3 cups plus 2 tbsp. all-purpose flour
- 2 eggs
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