FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 cup whole wheat flour (65 g)
1 tablespoon chopped thyme
1 pinch of salt
4 1/2 tablespoons unsalted butter, cut into pieces
1/4 cup cold water (60 ml)
Raw kidney beans (for firming the cake)
FOR THE FILLING
7 small sweet herbs, without stems (1.7 kg)
1 large onion, cut in half and then finely sliced
4 tablespoons olive oil
1/2 tablespoon chopped thyme
2 tablespoons butter
1 1/2 teaspoons chopped parsley
12 black olives, pitted and cut in half
Salt and black pepper to taste
Coarse salt to taste
FOR THE CAKE
1 cup all-purpose flour (120 g)
1/2 cup whole wheat flour (65 g)
1 tablespoon chopped thyme
1 pinch of salt
4 1/2 tablespoons unsalted butter, cut into pieces
1/4 cup cold water (60 ml)
Raw kidney beans (for firming the cake)
FOR THE FILLING
7 small sweet herbs, without stems (1.7 kg)
1 large onion, cut in half and then finely sliced
4 tablespoons olive oil
1/2 tablespoon chopped thyme
2 tablespoons butter
1 1/2 teaspoons chopped parsley
12 black olives, pitted and cut in half
Salt and black pepper to taste
Coarse salt to taste
PREPARE THE CAKE (the night before): In a processor, mix together the two types of flour, thyme, and salt
Add the butter and process until it forms a coarse crumb
With the processor running, add the cold water gradually until a dough forms
Remove from the processor and shape into a 21 cm diameter disk
Wrap in plastic wrap and refrigerate for at least one day
Preheat the oven to 180°C (moderate)
Roll out the dough on a smooth surface, lightly dusting with flour, to a thickness of 6 mm, forming a 32.5 cm diameter disk
Line a removable bottom pan with a diameter of 25 cm
Cut off any excess dough from the sides and pierce the bottom with a fork
Line with parchment paper and fill with kidney beans
Bake for 10 minutes, remove the paper and beans, and return to the oven for an additional 25 minutes or until golden brown
Let cool at room temperature
MAKE THE FILLING: Cut each sweet herb in half and then finely slice
Combine with onion, 3 tablespoons of olive oil, and thyme
In a large pan, melt the butter, add the mixture, cover, and cook for 40 minutes, stirring occasionally, until the herbs are tender
Uncover, increase heat, and cook for an additional 5 minutes, until all liquid has evaporated
Season with salt and black pepper to taste
Let cool at room temperature
Spread the filling over the baked cake and drizzle with remaining olive oil
Sprinkle parsley, arrange olives, and sprinkle coarse salt
Remove the pan's rim and serve
235 calories per serving
