Mallorcan Red Pepper Tart

Name: Mallorcan Red Pepper Tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 20 g/¾ oz/4 tsp fresh yeast (or 10g/⅓oz/1½ sachets active dried yeast); 20 g/¾ oz/4 tsp fresh yeast (or 10g/⅓oz/1½ sachets active dried yeast); 150 ml/5 fl oz/⅔ cup lukewarm water; 300 g/10½ oz/scant 2¼ cups strong (bread) flour, plus extra for dusting; 1 pinch paprika; 3 red peppers; 2 tbsp olive oil; 1 medium onion, diced; 3 garlic cloves, thinly sliced; 4 salted anchovy fillets, roughly chopped; 10 cherry tomatoes, quartered; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

20 g/¾ oz/4 tsp fresh yeast (or 10g/⅓oz/1½ sachets active dried yeast)

Europe
Spain
Cake
Bread
Low fat
Mediterranean

Method

Mallorca’s most popular finger food is coca. Although the name applies to a wide range of both sweet and savoury cakes and breads, prepared and consumed throughout Catalonia, Aragón, Valencia and all over the Balearic Islands, I actually prefer the salty, savoury ones. Savoury cocas exist all over the Mediterranean region, ranging from Italian pizzas and focaccias, to the French pissaladière of