AT A GLANCE
One of the beauties of a free-form tart is you can use whatever baking tray you have handy. For this one, the ideal thickness of the base before proving is about 1cm. Apart from that, the size and shape are up to you.
|01||For olive oil dough, mix flour, yeast and 3 tsp fine sea salt in the bowl of an electric mixer on low speed to combine. Add oil and 280ml chilled water, and knead on medium speed until smooth (the dough will be very sticky and wet but becomes less so as you continue kneading), then increase speed to high and knead for a further minute. Rest for 5 minutes, then repeat twice. Transfer to a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size (30-40 minutes).|
|02||Preheat oven to 190C. Combine half the garlic in a small saucepan with oil and chilli, and stir over low-medium heat until garlic is light golden (1-2 minutes). Remove from heat, add half the oregano, season to taste and set aside.|
|03||Roll dough on a lightly floured surface to a 1cm-thick oval and place on an oven tray lined with baking paper. Press all over the dough with your fingertips to form dimples, then spread mascarpone over, season to taste and stand uncovered until slightly risen (15-20 minutes).|
|04||Scatter with lemon rind and remaining garlic and oregano, then top with salami and provolone. Drizzle with a little garlic and chilli oil mixture then bake, turning tray occasionally, until golden brown and cooked through (25-30 minutes). Serve warm or at room temperature with remaining garlic and chilli oil.|
Note Unbleached flour is available from select supermarkets and delicatessens.