Tomato Tart with Fleur De Sel
- 1/2 bunch fresh oregano, chopped
- 2 garlic cloves
- 1 cup olive oil
- 1/2 pound puff pastry
- 2 ounces Dijon mustard
- 4 ripe tomatoes
- 32 black olives
- 1 tablespoon fleur de sel
- 2 basil sprigs, leaves removed
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Flatten the dough, and cut into 4 circles. Using a fork, dock the dough, and let it rest overnight in the refrigerator.
Preheat oven to 400 degrees F.
Remove dough from refrigerator, brush with a thin layer of mustard, and sprinkle the remaining oregano. Cut the tomatoes in thin slices, and place them in a nice circular pattern. Add the olives, drizzle infused oil and the fleur de sel.
Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven.
To serve: Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil.
Recipe courtesy of Patrick Proenca