Roasted Tomato Tart

Would that every dish had the built-in ‘pop’ of this one. If you like tomatoes, these roasted and blistered beauties, sitting atop a Kalamata olive tapenade and in a gluten-free almond flour crust, may be just your ticket to goodness. Truly easy to make, with a presentation-worthy finish, it’s a delightful side dish. If you have a pan that allows it, you can make them individual size for serving a group. Enjoy!


For the crust:
2 cups almond flour
1/2 teaspoon salt
1 tablespoon thyme leaves
2 cloves garlic
2 tablespoons olive oil
1 egg


For the filling:
1 cup Kalamata or black olives, pitted
3 tablespoons capers, drained
One 2-ounce can anchovy fillets in olive oil (see NOTES)
1 clove garlic
2 tablespoons thyme leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
3 tablespoons olive oil, plus more for brushing
1-1/2 cups cherry tomatoes


Preheat the oven to 350 degrees

To make the crust, place the almond flour, salt, and thyme in the bowl of a food processor. Pulse to combine. Add in garlic and pulse again. Pour in olive oil and egg and process until the dough comes together and forms a ball.
Press dough into a tart pan. Place in oven to blind bake crust 7 minutes. (see NOTES)

Meanwhile, to make the filling, place olives, capers, anchovies, garlic, thyme, cumin, coriander, and red pepper flakes in the bowl of a food processor and process to combine to form paste. Drizzle in olive oil and process until fairly smooth.
Remove tart from oven, spread in the tapenade, and cover the top with whole cherry tomatoes. Brush tops of the tomatoes with olive oil. Place the tart in the oven to bake for 30 to 40 minutes, until crust in golden and the tomatoes are slightly blistered. Let cool in tart pan.


Almond flour doesn’t doesn’t absorb the olive oil like a grain flour would. For that reason, I recommend placing the tart pan on a rimmed baking sheet lined with foil to help keep things neater.

If you don’t like anchovies, up the olives by 1/4 cup and add 1 tbsp Worcestershire sauce.

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