You can buy tapenade, an intensely flavored olive spread, in a jar, or you can make your own.

  • 3 cups of pitted black (Kalamata) olives
  • 3 teaspoons extra virgin olive oil
  • 3 teaspoons of Balsamic vinegar
  • 2 cloves of garlic

Combine all ingredients in a food processor fitted with a steel blade or a blender and pulse for a few seconds, until smooth. The paste will be slightly granular. Transfer leftovers to a jar and store in the refrigerator.

Preheat oven to 400 degrees F.

Prepare the crust: On a lightly-floured surface, roll out the dough into a square about 1/8 inch thick. Gently press the dough into the edges, and then roll off the extra dough with the back of a spoon or the rolling pin, so the dough is even with the top of the tart pan.

Prepare the filling: In an oven-proof baking dish, spread the vegetables (except the garlic) in a single layer and nestle the garlic head among the vegetables. Crush the rosemary with the palms of your hand to release oils, and sprinkle over the vegetables, along with thyme, salt and pepper. Pour the olive oil over the vegetables, with a small drizzle over the garlic; toss to coat. Bake for 35 to 45 minutes, stirring occasionally to make sure everything cooks evenly. Remove from the oven, and set aside to cool.

Assemble the tart: Using the back of a spoon, spread a thin layer of tapenade on the bottom of the crust. Arrange the roasted vegetables (except the garlic) evenly on top. With a scissors, cut off the top of the garlic and squeeze the roasted garlic onto the vegetables. Top with the goat cheese and Parmesan. If there is any juice left in the bottom of the pan from roasting the vegetables, spoon a few tablespoons over the vegetables. Bake on a baking sheet for 25 minutes. Let the tart cool a few minutes before removing the bottom section of the pan; slice into squares and serve warm.

Tart Crust

You’ll love this easy dough recipe which is wonderfully pliable, and can be rolled out right away or chilled for later. Season it with herbs to perfume the kitchen with a sweet aroma as it bakes, or leave the herbs out to use for a fruit pie.

  • 1 cup unbleached white flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) cold, unsalted butter, cut into 1-inch cubes
  • 1/2 cup plain low-fat yogurt or sour cream

In a food processor fitted with a steel cutting blade, blend the white and whole-wheat flours, and salt. With the food processor running, add one piece of butter at a time until the mixture resembles coarse cornmeal with a few pea-sized pieces. Turn off the machine and stir in the yogurt. Pulse just until the dough comes together in a ball. If not using right away, wrap the dough in plastic and store in the refrigerator.


  • Add dried herbs (such as thyme or tarragon) to the flour before blending with other ingredients.
  • Add 1/4-1/2 cup cheddar cheese or another hard cheese for more flavor.
  • Add 1/4-1/2 cup chopped nuts, grains or cornmeal for more texture .


Have a recipe you want to share with the rest of the farm members? Email it to me at margaret@groundworksfarm.com

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