Roasted Tomato Tart
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, and a presentation-worthy finish, make it a delightful side dish. If you have a pan that allows it, you can also make them individual size for serving a group. Enjoy!
INGREDIENTS (for the crust)
2 cups almond flour
1/2 teaspoon salt
1 tablespoon thyme leaves
2 cloves garlic
2 tablespoons olive oil
INGREDIENTS (for the filling)
1 cup Kalamata or black olives, pitted
3 tablespoons capers, drained
One 2-ounce can anchovy fillets in olive oil (if you don’t like anchovies, up the olives by 1/4 cup and add 1 tbsp Worcestershire sauce)
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 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 dough comes together and forms a ball.
Press dough into a tart pan. Place in oven to blind bake crust 7 minutes.
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 tapenade, and cover top with whole cherry tomatoes. Brush tops of tomatoes with olive oil. Place tart in oven to bake for 30 to 40 minutes until crust in golden and tomatoes are slightly blistered. Let cool in tart pans before removing from tin.