• Remove the pits from your olives
• Taste the olives and if you feel they are too salty put them in a bowl of water for an hour
• Add the cleaned anchovies, olives, tuna, capers, olive oil, pepper, and puree in a food processor.
• If your concoction doesn’t mix well, add some more olive oil and puree further
• Slice the baguette and toast or grill lightly
• Lightly toast sunflower seeds in a bit of olive oil
• Spread the olive paste (tapenade) on the grilled slices of bread and serve on the seasoned lettuce topped with grilled sunflower seeds

Prepare the Vegetables:

• Tomatoes: Cut tops off and scoop insides out leaving a shell. Chop insides and save for stuffing.
• Zucchini: Cut tops off and use a melon baller or spoon to remove insides. Blanch in boiling water. Cool off in ice water then drain well. Chop insides and save for stuffing.
• Eggplants: Cut in half and roast skin side down on an oiled sheet pan at 350°F (175°C) for 30 minutes, or until tender. Scoop out excess pulp and save. Chop insides and save for stuffing.
• Peppers: Cut tops off and roast on the same pan as eggplants for 30 minutes.
• Onions: Boil in salted water till tender, about twenty minutes. Carefully remove two outer layers from each onion, trying to keep them intact. Chop insides and save for stuffing.

Make the Stuffing:

• Heat olive oil in a large skillet and cook onion and garlic until tender, about 5 minutes. Add ground meat and cook until browned and fully cooked.
• Add all the vegetable innards and cook for 5 more minutes, or until everything is tender. Remove from heat.
• Mix bread and milk together, then mix into ground meat. Add eggs and herbs and mix well.
• Stuff all the vegetables with the ground meat mixture, sprinkle with parmesan and bake in a 400°F (200°C) oven for 30 minutes, or until the tops are lightly browned. Cover with vegetable tops on and bake 5 minutes longer.

• In a medium bowl, whisk together the two flours and sugar. Add the chilled butter and toss to coat. Using your fingers, pinch the butter into the flour mixture until the mixture resembles cornflakes. Sprinkle this mixture with the milk and, using a fork, toss the mixture until it begins to come together. Finish bringing it together with your hands.
• On a well-floured board or countertop, roll out the dough to a 9-inch circle about 1/8-inch thick. Place the dough in a small 8" pie plate with a flat rim. Using a 1 1/4-inch cookie cutter, cut semi-circles around the rim, as shown in the photo above. Place the pie crust in the refrigerator while you heat the oven and prepare the apricots.
• Preheat oven to 375°F.
• Slice the apricots in half; remove and discard the pits. Place apricot halves in a small bowl and sprinkle with sugar. Sprinkle over a few drops of extract and mix. Let’s sit for 5 to 10 minutes to allow the flavours to blend.
• Remove the crust from the refrigerator and spoon the apricot jam onto the base. Spread it evenly to the edges of the bottom. Take the sugared apricot halves and place them, cut-side down, around the outer edge of the tart, then fill in the center with the remaining halves. If any sugar remains in the bowl, sprinkle it over top. If any apricot halves remain, eat them!
• Using a pastry brush, brush the visible edges of the crust with egg white or milk. Bake for 30 minutes or until the crust is golden brown. Don’t worry if the jam seems a little loose; it will firm up as it cools.
• Serve each slice with a scoop of vanilla ice cream if you like.