Savoury Fennel, Tomato and Olive Tart | RICARDO
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Keywords
- tomatoes
- tomato recipes
- tomato tart
- savoury tart
- fennel
- fennel recipes
- olives
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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
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