Name: Tomato Tart with Fleur De Sel
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H4M0.000S
Yield: 4 servings
Cuisine: american
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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Coconut-Almond French Toast Casserole

Bacon and Egg Cups

Melting Cabbage

Lasagna Soup

Braised Chicken Thighs and Apples

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Baked Carrot "Fries" with Tahini-Nut Butter Dip

Meal Prep: Farro and Quinoa Veggie Bowls

Chile-Thyme Chicken Breasts with Sweet and Spicy Brussels Sprouts

Encore: Split Pea Soup with Bacon and Crispy White Cheddar Grilled Cheese

Encore: Cauliflower Pizza Crust

Encore: Toasted Polenta Waffles with Whipped Ricotta and Winter Citrus Syrup

Try Premium

Money-Saving Meals to Make This Week

Whole30-Compliant: Week 3

Baked Carrot "Fries" with Tahini-Nut Butter Dip

Meal Prep: Farro and Quinoa Veggie Bowls

Chile-Thyme Chicken Breasts with Sweet and Spicy Brussels Sprouts

Encore: Split Pea Soup with Bacon and Crispy White Cheddar Grilled Cheese

Encore: Cauliflower Pizza Crust

Encore: Toasted Polenta Waffles with Whipped Ricotta and Winter Citrus Syrup

Keto Pizza

Spinach and Artichoke Shakshuka

Tomato Tart with Fleur De Sel

Categories: