from Club W recipe pairing card
serves 6
for the crust:
2 cups almond meal
1/2 tsp salt
1 Tbsp thyme leaves
2 cloves garlic
2 Tbsp olive oil
1 egg
for the filling:
1 cup Kalamata or black olives
3 Tbsp capers, drained
1 2-oz can anchovy fillets in olive oil
1 clove garlic
2 Tbsp thyme leaves
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp red pepper flakes
3 Tbsp olive oil, plus more for brushing
1 1/2 cups cherry tomatoes
Preheat oven to 350F.
To make the crust: place almond meal, salt, and thyme in the bowl of a food processor. Pulse to combine. Add 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 and bake for 7 minutes.
Meanwhile, place olives, capers, anchovies, garlic, thyme, cumin, coriander, and red pepper flakes in the bowl of a food processor. Combine until a paste forms. Drizzle in olive oil, and process until fairly smooth.
Remove tart from oven, spread with tapenade, and cover top with whole cherry tomatoes. Brush tops of tomatoes with olive oil. Place tart in oven to bake for 30-40 minutes or until crust is golden and tomatoes are slightly blistered. Let cool in pans before removing from tin.