Grilled Capsicum & Tomato Tart | Recipe

This tart is almost better cold the next day than it is straight from the oven, making it perfect picnic food. 

Feel free to use puff pastry instead of shortcrust, but still leave a border around the edge so that you get a lovely crust.

Ingredients

• 1 tbsp olive oil, plus extra to drizzle
• 2 anchovy fillets
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 500g shortcrust pastry
• 150g gruyere, grated
• 4 tbsp chopped herbs (such as thyme, sage and oregano),
• plus extra, to serve
• 2 large heirloom tomatoes, sliced
• 3 large capsicums, cut into pieces and lightly chargrilled

Serves 4

Method

Preheat the oven to 190°C fan-forced. Lightly grease a large baking tray.

Heat the olive oil in a frying pan over medium heat and cook the

anchovies, shallots and garlic for a couple of minutes, until softened.

Set aside to cool.

Roll out the pastry to a 30cm × 20cm rectangle and place onto the prepared tray. Spread the cooled anchovy mixture over, leaving a 2cm border around the edge.

Sprinkle with gruyere and herbs, then layer the tomato and capsicum on top, slightly overlapping.

Fold the edges of the pastry over to make a crust. Drizzle the topping with olive oil. Bake for 20–25 minutes, until pastry is golden.

Cool slightly and serve topped with a sprinkle of fresh herbs and cracked pepper.