Tomato Tart with Fleur De Sel |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
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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