Provencal Capsicum and Anchovy Tart

A Provençal-style tart with sweet roasted capsicum, onion relish, olives, and anchovies on crisp puff pastry. Bold, rustic and full of French flair.

Serves

Prep Time

Cook Time

Ingredients

Method

Roll the pastry out on a lightly floured surface.
Cut out a round disc slightly larger than an Ingenio 22cm frypan (which you will be using to cook the tart tatin). Chill in the fridge until ready to use.
Place the capsicum into the basket of the Easy Fry Grill & Steam and steam for 12-15 minutes.
Remove capsicums and place in a bowl then cover with cling film.
Cool for 10 minutes before peeling the skins off, discarding seeds and membrane and thinly slice.
Scatter butter cubes and thyme sprigs into the base of the 22cm Ingenio frypan.
Spread out capsicum mixture and then top with dollops of onion relish.
Top with prepared pastry and tuck in the sides.
With the handle removed, place the pan directly into the Easy Fry Grill & Steam and air fry at 200°C for 15-20 minutes or until golden brown.
Remove and cool for 15 minutes then gently twist the pastry to ensure it detaches from the bottom.
Place the serving plate over the pan and invert.
Garnish with olives and anchovies and a drizzle of extra virgin olive oil.

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