I just returned from the most beautiful springtime trip to Ireland – think impossibly green pastures, the beginnings of wisteria blooms on old manor houses and hundreds of just-born lambs hopping around the hillsides. These are all things I expected from the trip, to some extent, but what blew me away was the food. This was one of the best eating trips I’ve ever taken, hands down, and I can’t wait to share the details with you.
But not today! Today I want to let you in on the secret of these incredible Spanish pies just in time for the changing weather we’re having. Ireland gave us some great weather – just a single day of drizzle! – but I stumbled off the plane on Sunday afternoon into a veritable summer day. And stepping into my apartment after slogging through Easter traffic on the way from JFK, it struck me how lovely my home is in the spring and summer. Like living in a treehouse! There’s sun streaming through 9 foot windows, garden views and lots of al fresco meals. Which reminded me of these pies.
I discovered them at the tail-end of last summer, just after we finally acquired a seating area for the terrace where meals could be enjoyed on a couch with a few lanterns lit and a bottle of white wine in an ice bucket nearby. With such a short ingredient list – tomatoes, onions, bell peppers – I really didn’t expect much of this recipe, though I do always love a crust made with olive oil. But maybe exactly because of their rustic simplicity, these little Spanish cocas, served with a crisp glass of wine, really won me over. They’re a warm weather staple.
It’s probably not feasible to tackle yeast as part of a weeknight meal, but it definitely makes sense to make a batch of these on a Sunday and reheat them during the week with a simply dressed side salad. With in-season vegetables, the flavor of the tomatoes and peppers is incredible, and it will fill your home with the smell of something amazing in the oven. Pour a glass of wine (this is mandatory), sit outside (even if it’s on your fire escape), listen to the warm-weather sounds around you, and I can’t think of a better spring or summer evening. Can you?
Note: You can make these pies using pizza dough, but I promise that making the dough from scratch is well worth it and not difficult, if you have the time.
Ingredients
- 1/2 + 1/8 cups warm water
- 1/2 package active dry yeast
- 1 1/2 + 1/8 cups bread flour or unbleached, all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1 tablespoon oil
- 1/2 lb. firm ripe tomatoes, in 1/16-inch slices
- 2 green peppers, sliced extremely thinly, seeds removed
- 1 small onion, slivered
- 2 garlic cloves, minced
- Salt
- Freshly ground pepper
- 15 teaspoons fruity olive oil
Instructions
- If you're making the dough, first mix 1/8 cup of the warm water with the yeast in a small cup. While this mixture sits, mix the flour and salt in a large bowl. Add the softened yeast and the remaining 1/2 cup of warm water. Mix with a wooden spoon, then turn out onto a working surface (the dough will not yet hold together) and knead 10 minutes, adding more flour if necessary. Place the dough in a bowl greased with oil, turn to coat with the oil, cover with a towel and place in a warm, draft-free spot (an unlit oven with a pilot light is good) for about 3 hours, or until double in size.
- Punch down the dough and knead in the 1 tablespoon of oil, adding some flour if necessary. Divide into 5 balls and roll out into 6-inch circles, about 1/8 inch thick. Curl up the edges to make a rim. Place on a cookie sheet.
- Arrange tomato slices in overlapping circles on the dough. Cover each pie with 3 green pepper rings and then sprinkle with the onion slivers, garlic, salt and pepper. Drizzle 3 teaspoons of oil over each pie. Bake at 350°F for about 20 minutes, or until the vegetables are tender and the crust very lightly golden.
Notes
https://www.thekitchenchronicles.com/2017/04/19/spanish-tomato-and-green-pepper-pie-coca-la-plana/
