Catalan Roasted Vegetable Flatbread — Coca de Recapte
Catalan flatbread topped with charred aubergine, red capsicum, and onion roasted slowly with olive oil and garlic, finished with a scatter of black olives and parsley straight from the oven.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220C. Slice aubergine into 1cm rounds, capsicum and onion into 1cm strips. Smash 6 garlic cloves and chop parsley. Pit olives if needed.
Char
Toss aubergine, capsicum, onion with 40ml olive oil, garlic, pimentón, oregano, salt, and pepper on a large roasting tray. Roast at 220C for 22 minutes until deeply charred at the edges.
Bake
While vegetables roast, lay flatbread on a separate tray, brush with remaining 20ml olive oil. Bake on the lower rack at 220C for 7 minutes until pale golden and just crisp at the edges.
Build
Top flatbread with charred vegetables in an even layer leaving a 1cm border. Scatter black olives across the top and return to 220C for 4 minutes until toppings settle.
Plate
Slide coca onto a wooden board, scatter chopped parsley across the surface, slice into 8 wedges with a sharp knife, drizzle with any remaining oil from the roasting tray, and serve hot.
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