Tart with zucchini and tapenade

Ingredients for 1 servings:

• 200 g wheat flour
• 50 g hazelnuts, ground
• 180 g butter, cold
• 1 egg(s)
• 3 tbsp cumin seeds
• 1 rosemary sprig(s), needles, finely chopped
• 2 pinches of salt
• 180 g olives, black, pitted
• 8 anchovy fillets
• 40 g capers
• 1 garlic clove(s)
• 1 tsp mustard, hot
• 15 cl olive oil
• 1 m.-large zucchini, green
• 1 m.-large zucchini, yellow
• 8 anchovy fillets

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

appetizer or snack

For the dough, knead all ingredients by hand or in a food processor until elastic. Roll out the dough between two sheets of baking paper into a rectangle approximately 30 x 15 cm and line a baking dish. Chill for 1 hour. For the tapenade, blend the olives, anchovies, garlic clove, capers, mustard, and olive oil into a paste. Preheat oven to 180°C. Spread the tapenade over the base of the tart. Thinly slice the zucchini lengthwise, arrange them alternately on top, and garnish with anchovies. Drizzle with a little olive oil and bake for 40 minutes. Sprinkle with thyme, if desired. Wine recommendation: a rosé from Provence.