Name: Provençal tomato tart
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: Base; 1 tablespoon dried yeast; 1 teaspoon honey; 1/4 teaspoon salt; 400 millilitre slightly warm water (no hotter or you’ll kill the yeast’s active properties); 500 gram high grade flour; olive oil, for greasing; 1 tablespoon oil, plus extra for drizzling; 2 medium onions, sliced; 2 clove garlic, chopped; 1 400g can chopped italian tomatoes; 1 chargrilled capsicum, skin removed, thinly sliced; a few sprigs fresh oregano; 1/2 cup grated parmesan; 9 anchovy fillets; 9 handful pitted kalamata olives; flaky sea salt; 2 small trusses vine tomatoes, drizzled in oil and then slow-roasted in a 150°c fanbake oven for 1 hour

Provençal tomato tart

Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.

Makes 1

Prep

Cook

20M

Total

1H 20M

Ingredients

Base

1 tablespoon dried yeast

1 teaspoon honey

1/4 teaspoon salt

400 millilitre slightly warm water (no hotter or you’ll kill the yeast’s active properties)

500 gram high grade flour

olive oil, for greasing

1 tablespoon oil, plus extra for drizzling

2 medium onions, sliced

2 clove garlic, chopped

1 400g can chopped italian tomatoes

1 chargrilled capsicum, skin removed, thinly sliced

a few sprigs fresh oregano

1/2 cup grated parmesan

9 anchovy fillets

9 handful pitted kalamata olives

flaky sea salt

2 small trusses vine tomatoes, drizzled in oil and then slow-roasted in a 150°c fanbake oven for 1 hour

Method

Base

1.First make the base. Place yeast, honey and salt in a jug with the water. Stir gently to begin dissolving the yeast then leave for 5-10 minutes until it starts to foam.

2.Now for the messy bit. Place the flour in a large bowl, pour the yeast mixture over the top and stir to combine. Add a little extra water if it’s not coming together.

3.Once you have a sticky mess, scoop it onto a floured surface and knead for a couple of minutes into a smooth ball.

4.Grease the bowl with olive oil – I don’t mind the odd bit of extra dough on the inside of the bowl. Place dough in bowl and roll it around to cover the surface in oil (this will stop it sticking). Cover the top of the bowl with plastic wrap and place a tea towel over the top to hold in warmth. Place in a warm spot for 30-40 minutes to rise.

Provençal tomato tart

5.In a large frying pan over medium heat, add 1 Tbsp of oil and sauté onion and garlic until softened. Mix in the tinned tomatoes and sliced capsicum.

6.Chop a few oregano leaves (reserve rest of oregano for garnish) and add to the pan.

7.Cook for a few minutes until combined, remove from heat and stir through the parmesan. Taste and season with salt and pepper.

8.Preheat oven to 210°C fanbake.

9.Roughly roll out dough into a large slab (or two circles if you prefer) and lay on a lined, lightly floured tray. Spread with tomato topping. Lay anchovies and olives evenly over tart. Drizzle olive oil all over top and sprinkle with plenty of flaky sea salt.

10.Bake for about 15 minutes or until crust starts to turn golden. Place vine tomatoes on top, drop temperature to 190°C fanbake and bake for a further 5 minutes to heat through the tomatoes.

11.Sprinkle over a few sprigs of oregano and a grinding of pepper. Best eaten within a few hours of cooking – if it lasts that long!

Fiona Hugues