Method

• 1.
  Take the pastry out of the freezer for at least 40 minutes before cooking and leave in a cool-ish place in the kitchen, or in the fridge if the weather is hot.
• 2.
  Line a baking tray with baking paper. Place the capsicum and chilli halves on the baking tray, cut side down, and drizzle with a little olive oil. Place into a cold oven, then set the temperature to 200°C. Cook for 20 minutes, or until the skins start to blister, then remove from the oven, cover with foil and leave to steam for a while.
• 3.
  Unfurl the pastry onto a large lined baking tray and use a sharp knife to cut a 2cm border around the whole sheet, without cutting all the way through. (TBH, it’s no drama if you do that every now and again.) With the tines of a fork, prick small holes all over the pastry, inside the border. Put the pastry into the very hot oven and bake for 30 minutes.
• 4.
  Meanwhile, heat olive oil in a heavy-based pan. Sweat onion and garlic for 10 minutes over medium heat, until onion is super soft but not coloured. Smoosh in the anchovies, if using, and deglaze pan with the vinegar. Stir in the passata and sugar and cook down for 10-15 minutes, until the mixture starts to go jammy.
• 5.
  Slip the skins off the cooled capsicums and chillies. Shred the flesh with your fingers, then add to the tomato mixture with the sultanas and capers. When the pastry is golden all over, and the base is cooked and beginning to flake, take the tray out of the oven. Your pastry may puff quite a bit, in which case you might need to use a clean tea towel to push the centre of the pastry down, leaving the border raised.
• 6.
  Season capsicum mixture with salt and pepper if needed, then spoon it onto the pastry, right to the corners. Top with the stuffed pepper halves, olives and cherry tomatoes, scattering the pine nuts around.
• 7.
  Brush pastry edges with beaten egg for a shiny finish. Turn oven down to 180°C - no need to wait for it to cool down - and bake the tarta for 10 minutes, until tomatoes start to blister.
• 8.
  Pull tarta out of the oven and place on a serving board. Scatter with basil leaves. Either put the burrata ball in the middle, ready to tear open when serving, or dot torn mozzarella all around. Serve.