Provençal Capsicum and Anchovy Tart

• 5 red capsicums
• 150g store-bought onion relish
• 1 small handful of thyme sprigs
• 30g butter, cut into small pieces
• 1 x 375g packet butter puff pastry, defrosted (I like Carême)
• 10-12 good quality anchovy fillets (I like to use Ortiz)
• 150g kalamata olives
• Extra virgin olive oil, for drizzling

#airfryer #julyinfrance #entertaining

This recipe is cooked using Tefal Easy Fry Grill and Steam.

1. 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. 2. Place the capsicum into the basket of the EasyFry 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. 3. Scatter butter cubes and thyme sprigs into the base of the 22cm frypan. Spread out capsicum mixture and then top with dollops of onion relish. Top with prepared pastry and tuck in the sides. 4. Place the pan into the EasyFry basket and Airfry at 200C for 15-20 minutes or until golden brown. 5. 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.