Pepper and Tomato Tart

INGREDIENTS
  • - 4 large yellow peppers
  • - 400 g of tomatoes
  • - 3 C oil
  • - 2 cloves of garlic
  • - a few basil leaves
  • - salt and pepper
  • For the dough:
  • - 200 g whole wheat and / or gluten-free
  • - 30 ml of oil
  • - 30 g of toasted sesame seeds
  • - 8 g of fresh yeast, crumbled
  • - a pinch of salt
  • - 1 c malt
  • - 100 ml of lukewarm water
INSTRUCTIONS
  1. Dissolve yeast and malt in the water; let stand 5 minutes. Combine the remaining ingredients and knead to form a smooth and elastic dough ball. Let rest for 1 hour.
  2. Peel the peppers, wash, halfen them and bake at 220 ° C for 15 minutes; peel and cut into strips.
  3. Blanch the tomatoes, peel and cut in small pieces.
  4. Fry the garlic in oil; replace it with the peppers and cook for 5 minutes over high heat, stirring. Add the tomatoes, 1/2 ladle of water and the basil, salt and pepper, cover and cook for 15 minutes over low heat. Let cool.
  5. Roll out the dough into a disk of 30 cm. Place it on the baking pan; modeled the edge with your thumbs, spread in the filling.
  6. Let rise for 15 minutes and bake at 190 ° C for 25-30 minutes. Serve hot or warm.