Instructions

Place the hiziki in a large bowl and pour enough boiling water on top to cover it by 2 inches. Let sit until tender and pliable, 10 to 20 minutes, stirring once or twice. Drain thoroughly.

With the motor of the food processor running, pop the garlic into the feed tube and chop. Add the hiziki, olives, capers, and oil. Process to create a coarse paste, scraping down the sides of the bowl as needed.

Add enough lemon juice and salt, if needed, to give the tapenade an assertive flavor. (The amount you’ll need will develop upon the saltiness and flavor of the olives and capers: I’ve added as much as 1 teaspoon of salt and 2 tablespoon of lemon juice.)

If serving as a dip, then the mixture slightly with olive oil, if necessary. Transfer to a bowl and garnish with thyme.

Other Ideas

For a pleasing appetizer, set small mounds of tapenade in the center of plates and surround them with Slow-Roasted Tomatoes and Fennel (page 80). Serve with sliced, toasted baguette.

Use a tablespoon or two of tapenade as a flavor booster in soups and stews.

Thin the tapenade with olive oil and/or a tablespoon or two of pasta cooking-water, and toss with hot pasta. Add chopped fresh thyme parsley or basil, if you wish.

Instructions

Place a rack in the center of the oven and preheat the oven to 425° F. Line a large baking or cookie sheet (about 11 by 17 inches) with parchment paper and set aside.

Place the cranberries in a small bowl. Pour the water over them and set aside.

Peel and core the apples. Cut them into slices 1/2-inch thick. Scatter half of the apples in a large, nonstick skillet, and drizzle half of the maple syrup on top. Cook over medium-high heat, tossing frequently, until the apples have softened but still hold their shapes, about 5 minutes. (The apples will release liquid as they cook; most of it will evaporate.) With a slotted spoon, transfer the batch to a larger platter to cool. Repeat with the remaining apples and maple syrup.

To assemble the tart: Wet a kitchen towel and wring it well to remove as much water as possible. Unwrap the phyllo and set the stack on a flat surface. Gently remove 1 sheet of phyllo from the pile and set it on the parchment-lined baking sheet. Immediately cover the remaining phyllo with the moist towel to prevent it from drying out. Brush the sheet of phyllo with oil. Sprinkle with about a third of the walnuts, leaving about a 2-inch border around the edges. Set another sheet of phyllo on top, brush with oil, and sprinkle with walnuts. Repeat the third sheet of phyllo. Set the fourth sheet in place and brush with oil.

Mound the apples haphazardly on top of the stacked phyllo in a rectangular shape, leaving about 2 inches uncovered around the edges. Gently lift the edges of the phyllo, one side at a time, and fold them over to create a frame about 1 1/2-inches wide around the apples. (Some of the slices will end up beneath the phyllo, but most will remain exposed). Brush the phyllo “frame” with oil. Drain the cranberries and scatter them among the apples.

Bake until the phyllo is golden and crisp, 9 to 16 minutes. Serve warm or at room temperature. To present the tart on a platter, transfer it with the parchment in place, and then gently pull out the parchment. To serve, slice into squares.