Ingredients for a thick rectangular cake:

For the dough: 

  • 10 g compressed yeast 
  • 40 g of butter (and a little more to grease the tray 
  • 30 g olive oil 
  • 140 g lukewarm water 
  • 300 g flour

For the trempó:

  • 500 g ripe but firm tomatoes 
  • 150 g green peppers 
  • 200 g onions 
  • olive oil  
  • salt 
  • pebre bord (Majorcan paprika, optional) 


Dissolve the yeast in the lukewarm water. Add the butter and oil. Stir in the flour in batches until you form a smooth dough. Knead the dough for 5 minutes. Cover with plastic wrap and let it rise. If it’s summer, it should take about an hour. 

Meanwhile, prepare the trempó: wash the vegetables and cut them however you like. Season them with salt and oil. You can adjust the ratio of tomato, pepper and onion, but everything together should weigh 800-850 g. 

When the dough has risen, flatten it down until it returns to its original size.

Preheat the oven to 200ºC (395ºF).

Use butter (or oil) to grease a rectangular baking tray. Roll out the pastry. Make sure it is not too thin in places; it should be a more or less even layer.

Spread the trempó on top (don’t use the liquid!). You can sprinkle some Majorcan paprika on top if you like (optional). 

Bake it in the oven (we bake it on the lower rack, although everyone’s oven is different). Bake for 30-40 minutes, or until you see that the dough is nice and golden brown. Make sure it is crispy if you like, and lift one side with a fork before removing from the oven. The crust should feel hard and be golden brown underneath.

Recipe from Bojos per la cuina (Crazy for Cooking) 

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