Fish Quick

Easy Provencal tart

Name: Easy Provencal tart
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 20cm x 30cm rectangular pizza base (or other large pizza base); 1/3 cup (80ml) tomato passata (sugo); 1 each red and yellow roasted capsicum, drained, skin and seeds removed, cut into strips; 8 anchovies, halved lengthways; 1/3 cup pitted black olives; Small basil leaves, to garnish; Green salad, to serve

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Grilled vegetable, pesto and ricotta tart

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

This quick and easy roast vegetable tart is perfect for al fresco dining.

20cm x 30cm rectangular pizza base (or other large pizza base)
1/3 cup (80ml) tomato passata (sugo)
1 each red and yellow roasted capsicum, drained, skin and seeds removed, cut into strips
8 anchovies, halved lengthways
1/3 cup pitted black olives
Small basil leaves, to garnish
Green salad, to serve

Method

1.

Preheat oven to 200°C and lightly oil a baking tray. Place pizza base on tray and spread with passata.
2.

Scatter over capsicum and lay anchovies over top in a criss-cross pattern. Place an olive in the centre of each anchovy square.
3.

Bake for 10 minutes or until base is crisp. Garnish with basil, slice and serve immediately with a green salad.