Though you've probably tried tapenade as a savory appetizer, this French olive spread, made with anchovies and capers, is even better in this gluten-free tart. Juicy roasted cherry tomatoes only enhance the flavor.
Roasted Tomato Tapenade Tart Recipe
Yield:One 4 x 13-inch tart Active Time: 10 minutes Total Time: 1 hour
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, 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.