Savoury Fennel, Tomato and Olive Tart
Savoury Fennel, Tomato and Olive Tart
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, diced
- 1/3 cup (75 ml) cold water
- 1 small fennel bulb, thinly sliced on a mandoline
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil, plus more for serving
- ½ tsp ground fennel seeds
- ½ tsp red pepper flakes
- 1 ½ cups (210 g) cherry tomatoes, halved
- ¼ cup (50 g) Kalamata olives, pitted and quartered
- 2 tbsp fennel fronds, finely chopped
Instructions
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove from the food processor and shape into a square. Cover in plastic wrap. Refrigerate for 30 minutes.
- Place a pizza stone directly on the barbecue grill. Preheat the grill, setting the burners to medium, for 15 minutes.
- On a piece of parchment paper, roll the dough out to a 12-inch (30 cm) square, 1/8 inch (3 mm) thick. Slide the paper onto an inverted baking sheet.
Savoury Fennel, Tomato and Olive Tart