Easy Provencal tart

title="Easy Provencal tart"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Easy-Provencal-tart.jpg" srcset="https://img.taste.com.au/gxziM5g5/w720-h480-cfill-q80/taste/2016/11/easy-provencal-tart-9825-1.jpeg 720w, https://img.taste.com.au/PWHshPGN/w643-h428-cfill-q90/taste/2016/11/easy-provencal-tart-9825-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Easy Provencal tart"
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(3) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Easy entertaining, Nutrition information

Ingredients

• 20cm x 30cm rectangular pizza base (or other large pizza base)


• 1/3 cup (80ml) tomato passata


• 2 roasted capsicum (red and yellow), 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

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C and lightly oil a baking tray. Place pizza base on tray and spread with passata. Scatter over capsicum and lay anchovies over top in a criss-cross pattern. Place an olive in the centre of each anchovy square. Bake for 10 minutes or until base is crisp. Garnish with basil, slice and serve immediately with a green salad.
  
  
  

Nutrition

• 877 kj

  Energy




• 4g

  Fat Total




• 1g

  Saturated Fat





• 8g

  Protein





• 793.01mg

  Sodium




• 5g

  Carbs (sugar)




• 33g

  Carbs (total)

All nutrition values are per serve

Notes

* Rectangular pizza bases and passata (sieved tomatoes) are from selected supermarkets, delis and greengrocers.

* Roasted capsicum are available from selected delis.

• Author: Chrissy Freer


• Image credit: Ian Wallace


• Publication: delicious.

Source: taste.com.au