Savoury Fennel, Tomato and Olive Tart

Instructions

1. 1

   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.

2. 2

   Place a pizza stone directly on the barbecue grill. Preheat the grill, setting the burners to medium, for 15 minutes.

3. 3

   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.