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, from chef Fabio Trabocchi.
Marinated and roasted red peppers top a crunchy, olive oil-rich crust in this Mallorcan red pepper tart, also known coca mallorquina.
Yield: serves 6-8
- 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
- Heat oven to broil. Place peppers on a rimmed baking sheet and brush with 2 tablespoons olive oil. Cook, turning every 5 minutes, until charred and blistered, about 15 minutes. Transfer to a bowl and cover with plastic wrap; let peppers to steam for 20 minutes. Peel peppers, remove the stems and seeds, and cut into 1⁄2” widthwise strips, transferring peppers to a large bowl.
- Heat 1⁄2 cup oil and the garlic in a small saucepan over low until it just begins to sizzle, about 3 minutes. Remove from the heat stirring occasionally until evenly cooked and slightly golden, 20 minutes. Using a slotted spoon, remove garlic and reserve garlic oil for another use. Add garlic to bowl of peppers along with lemon zest, orange zest, capers, dill, and anchovies. Stir to combine well and season with salt and white pepper. Let marinate for at least 1 hour, and up to 2 days, removing the orange and lemon zest before using.
- Coat a medium bowl with 1 tablespoon oil. Combine 1⁄2 cup oil, the warm water, and the yeast in a small bowl and whisk to dissolve. Let sit until frothy, about 5 minutes. In a stand mixer, fitted with a dough hook, mix 2 1⁄2 teaspoons salt and 3 cups flour on medium-low speed for 1 minute until combined. With the motor running, slowly add the yeast mixture, followed by the eggs, one at a time. Mix until the dough forms a smooth ball around the hook, about 3 minutes. The dough should be tacky, but not sticky. Form the dough into a loose ball and transfer to the greased bowl, rolling it so the dough is completely covered in oil. Cover the bowl loosely with a dish towel and and let it rise until doubled in size, about 30 minutes.
- Heat oven to 475°. Grease a rimmed 18” by 13” baking sheet with the remaining oil and dust with the remaining flour. Press dough evenly into the pan, so it is 1⁄4” thick. Cover with plastic wrap and let rise for 1 hour. Lightly jab the dough all over with your fingertips and prick the dough with the tines of a fork. Spread the peppers evenly over the dough, leaving a 1⁄2” border. Bake for 30 minutes, rotating the tray halfway through, until edges and bottom are golden brown. Let cool and slice, serving sightly warm or at room temperature.