Tomato Tart with Fleur De Sel

Total Time:
1 hr 4 min
Prep:
25 min
Inactive:
24 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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.
Directions
  • Place half of the oregano and garlic in the olive oil. Allow to steep for 24 hours to infuse the oil.

  • 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.


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