-
1
Blanch the tomatoes in salted boiling water, remove, and shock in ice water.
-
2
Peel the tomatoes and reserve the peel for the fried garnish.
-
3
Cut each tomato into four pieces and remove the inner seed core.
-
4
Season the tomatoes with salt, pepper, and extra virgin olive oil.
-
5
Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven.
-
6
Remove the tomatoes from the oven and cool.
-
7
When the tomatoes are cool, finely dice them and place on paper towels to dry.
-
8
When drained, season the tomatoes with olive oil, salt, pepper and fresh thyme (you may need just a pinch of red wine vinegar to adjust acidity).
-
9
In a food processor, add the Kalamata olives and puree to a paste.
-
10
Remove and set aside.
-
11
Place a layer of the tomato mixture into a 1-inch round ring mold and pack down.
-
12
Place a very thin layer of black olive paste into the mold and pack down.
-
13
Repeat 12 times.
-
14
Finish with 1 more layer of tomato and pack down.
-
15
Just before you are ready to serve, heat the tians through in a 300 degree oven.
-
16
Preheat a fryer to 300 degrees F.
-
17
Blot the reserved tomato skins with paper towels to dry them of any moisture.
-
18
Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden.
-
19
Don?t fry until the skins are brown, you still want a nice reddish color.
-
20
Remove from the molds onto a chickpea shortbread and top with fried tomato skins.
-
21
Mix together flours, salt, and cumin and sift.
-
22
Cut cold butter into flour by hand.
-
23
Cut chickpea puree into the mixture and add the egg.
-
24
Mix just until a dough is formed.
-
25
Wrap with plastic wrap and refrigerate overnight.
-
26
Preheat oven to 325 degrees.
-
27
On a lightly floured surface, roll dough out to 1/8-inch thick.
-
28
With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan.
-
29
Place in oven and bake until golden brown, about 15 minutes.
