Catalan coca with roasted vegetables and sardines
A thin olive-oil dough topped with roasted peppers, aubergines and onions, with sardines added after baking.
Active time45 min
Cooking1 h 15 min
Total2 hResting : 20 min
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Ingredients
- 2 aubergines
- 2 onions
- 2 red peppers
- 150 ml water
- 315 g wheat flour
- 95 ml extra virgin olive oil
- 200 g drained small sardines canned in olive oil
- 3 pinches of fine salt
Preparation
Heat the conventional oven to 200 °C. Wash peppers and aubergines and peel the onions. Put the vegetables on a tray and coat with 30 ml of oil and 1 pinch of salt. Roast for about 50 min until tender and the pepper skins blister.
2 aubergines2 onions2 red peppers95 ml extra virgin olive oil3 pinches of fine salt- oven
- baking sheet
- knife
While the vegetables roast, mix 300 g of flour, 50 ml of oil and 1 pinch of salt. Gradually add the measured water and knead for about 10 min until supple and releasing from the bowl. Cover with a cloth and rest for 10 min.
150 ml water315 g wheat flour- Bowl
- Spoon
- Clean cloth
Remove the vegetables and cool for about 15 min until safe to handle. Skin and deseed peppers, peel aubergines and cut the vegetables into strips. Using the reserved 15 g of flour, roll the dough into a rectangle about 3 mm thick to form 1 coca. Put on a lined tray, cover with vegetables and add the remaining 15 ml of oil and 1 pinch of salt.
- knife
- chopping board
- rolling pin
- baking sheet
- baking paper
Bake for about 25 min until the edges and underside are golden and cooked. Cool for 5 min. Drain the sardines, arrange over the coca and cut into portions to serve.
200 g drained small sardines canned in olive oil- oven
- baking sheet
- sieve
- knife
- chopping board
Allergens
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration