Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour.
Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.
Chop parsley, chives, and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts, and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.
Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.
Dough recipe adapted from Smitten Kitchen
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu