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
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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

  1. Place half of the oregano and garlic in the olive oil. Allow to steep for 24 hours to infuse the oil.
  2. Flatten the dough, and cut into 4 circles. Using a fork, dock the dough, and let it rest overnight in the refrigerator.
  3. Preheat oven to 400 degrees F.
  4. 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.
  5. Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven.
  6. To serve: Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil.
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