Sometimes you just have to go for broke, put in everything you’ve got, and hope for the best.
And after one of those days, a decent and decadent reward of some of your favorite things naturally ensues.
Rich, buttery, chocolatey oil-cured olives, preserved lemons, a bit of fresh rosemary, the creamy resilience of soft cheese, and a sweet nutty crunchy crust made it all worthwhile.
Even if you’re not having “one of those days,” a Rustic Olive Tart is still quite an effectual ensemble.
Rustic Olive Tart
3/4 cup organic almond flour
2 Tbs. organic salted butter
1 pastured egg
5 oz. Boursin Garlic and Fine Herbs cheese
1/2 cup oil cured olives, pitted and sliced
1 Tbs. extra virgin olive oil
1 Tbs. fresh rosemary, minced
1 Tbs. Preserved Lemons, finely chopped
1 tsp. raw honey
Preheat oven to 375 degrees. Combine the almond flour, butter, and egg and whisk together to form a thick batter.
Prepare a 6″ spring form pan with butter and line with parchment paper on the bottom, as well as the sides. Press the batter into the bottom of the pan and bake for about 15 minutes, until golden brown and crusty.
Allow to cool completely.
Slather the Boursin cheese atop the fully cooled crust.
In a small bowl, combine the remaining ingredients and stir lightly.
Top the cheese layer with the sweet and salty lemon olive layer.
Chill until ready to serve.