Recipe courtesy of Tracy O'Grady
Save Recipe Print
2 hr 45 min
1 hr
1 hr 45 min
6 servings


Chickpea Shortbread:


Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish. Cut each tomato into four pieces and remove the inner seed core. Season the tomatoes with salt, pepper, and extra virgin olive oil. Place the tomato slices on a meat rack, and bake for 1 hour in a 250 degree F oven. Remove the tomatoes from the oven and cool. When the tomatoes are cool, finely dice them and place on paper towels to dry. 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).

In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.

Place a layer of the tomato mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 12 times. Finish with 1 more layer of tomato and pack down. Just before you are ready to serve, heat the tians through in a 300 degree oven.

Preheat a fryer to 300 degrees F.

Blot the reserved tomato skins with paper towels to dry them of any moisture. Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Don't fry until the skins are brown, you still want a nice reddish color.

Remove from the molds onto a chickpea shortbread and top with fried tomato skins.

Chickpea Shortbread:

Mix together flours, salt, and cumin and sift. Cut cold butter into flour by hand. Cut chickpea puree into the mixture and add the egg. Mix just until a dough is formed. Wrap with plastic wrap and refrigerate overnight.

Preheat oven to 325 degrees.

On a lightly floured surface, roll dough out to 1/8-inch thick. With a 1 1/2 inch round cutter, cut out circles and place on a parchment lined sheet pan. Place in oven and bake until golden brown, about 15 minutes.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.



Recipe courtesy of Tracy O'Grady

Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin

Recipe courtesy of Michele Urvater

Oven-dried Tomato Snacks

Recipe courtesy of Food Network Kitchen

Oven-dried Tomato Snacks

Recipe courtesy of Food Network Kitchen

Olive and Sun-Dried Tomato Vegetables

Recipe courtesy of Giada De Laurentiis

Olive and Sun-Dried Tomato Tapenade with Endive Leaves

Recipe courtesy of Giada De Laurentiis

Tomato and Black Olive Orzo Salad

Recipe courtesy of Guy Fieri

Mixed Grilled Cheese and Oven Dried Tomato Crostini

Recipe courtesy of Cooking Channel

Roasted Eggplant and Tomato Napoleons with Black Olive Dressing

Recipe courtesy of John Ash

Browse Reviews By Keyword

          Latest Stories