Seafood Tart

Preparation:

Preparation: Defrost the dough in good time at room temperature: with a rolling pin, roll it into a thin sheet on a floured surface and cover a cake tin with wavy edges lightly dusted with flour. Clean the peppers of the seeds and the internal white ribs, cut them into strips. Cook the peppers and the mackerel fillets separately in 30 g of oil and 1 whole clove of garlic, which you will then remove. Salt and pepper. Blanch the tomatoes in boiling water, divide them into wedges. Fill the pan with the peppers and the mackerel arranged in alternating sectors. In the center put the tomato wedges. If you like, you can peel and deseed both the tomatoes and the peppers. Sprinkle the surface of the tart with the remaining oil poured slowly. Meanwhile, preheat the oven to 180 degrees. Sprinkle the tart with dried oregano and bake in the oven for about 25 minutes. In the end, the pasta should be well cooked and golden. Decorate with tufts of curly parsley and serve immediately piping hot. If you want, you can make a closed cake, filling the dough with all the ingredients combined with a little béchamel.