Recipe courtesy of Patrick Proenca

Tomato Tart with Fleur De Sel

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

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Level: Easy
Total: 1 hr 4 min

Prep: 25 min
Inactive: 24 min
Cook: 15 min

Yield: 4 servings

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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.