Recipe courtesy of Patrick Proenca
Tomato Tart with Fleur De Sel
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- Level: Easy
- Total: 1 hr 4 min
- Prep: 25 min
- Inactive: 24 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 856
- Total Fat
- 79 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 645 mg
- Level: Easy
- Total: 1 hr 4 min
- Prep: 25 min
- Inactive: 24 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 856
- Total Fat
- 79 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 645 mg
Ingredients
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.
