Recipe courtesy of Patrick Proenca
Tomato Tart with Fleur De Sel
- Level: Easy
- Total: 1 hr 4 min
- Prep: 25 min
- Inactive: 24 min
- Cook: 15 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 4 min
- Prep: 25 min
- Inactive: 24 min
- Cook: 15 min
- Yield: 4 servings
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.
