Prep time: 15-20mins
Cook time: 35-40mins
Makes: 1 large tart, serves 6-8
Ingredients
1x Spelt pastry sheet (I use the Carême Pastry brand) – other wise 2 sheets of square pastry
2 tbsp olive oil
3x large capsicums, sliced into 1cm strips.
2 small brown onions, peeled & cut into 1 cm rounds
2x garlic cloves, crushed
2 tbsp malt vinegar
salt & pepper
4 thyme sprigs, leaves removed
4x trusses of mini roma tomatoes, 1 truss removed and tomatoes chopped, 3 kept on the truss
6-8 caperberries (or you could use rinsed capers if you can’t find caperberries)
1x large egg
2x small burrata balls (or 1 large)
optional basil leaves and pesto
Method
Preheat oven to 220°C/200°C fan-forced. Line a large rectangle baking tray with baking paper.
To make the peperonata mixture, heat half of the oil in a large frying pan over medium heat. Add capsicums and cook until they start to brown and caramalise on the edges and begins to soften. Add the garlic and stir to cook through without burning. Add the malt vinegar and chopped tomatoes and stir. Cook for 1 min or until the vinegar has evaporated. Stir through the thyme leaves then remove from the pan and set aside to cool.
Add the remaining oil to the pan and add the onion rounds and cook until caramalised, but still firm, approx 1-2mins each side. Remove from the pan and set aside to cool.
To prepare the pastry, if using the large rectangular pastry sheet, cut 2.5cm-wide strips and arrange the strips around the edge of the rectangle to create and form a border, pressing down lightly to stick. (If using two square pastry sheets, cut 1 pastry sheet in half. Using one half, slightly overlap an edge onto the square sheet to form a rectangle. Cut the excess piece into strips to form the border.)
Spoon the peperonata mixture onto the pastry and spread out to the borders. Top with the remaining truss tomatoes, the caperberries and the onion rounds. Brush borders with egg and sprinkle with a little salt flakes. Bake for 30-35 minutes, or until pastry is golden and cooked through.
To serve, place the burrata onto the tart and drizzle with the pesto. Season with salt and pepper and sprinkle with fresh basil leaves.
Enjoy!
