Tomato Tart with Fleur De Sel

• 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.

1. Place half of the oregano and garlic in the olive oil.
2. Allow to steep for 24 hours to infuse the oil.
3. Flatten the dough, and cut into 4 circles.
4. Using a fork, dock the dough, and let it rest overnight in the refrigerator.
5. Preheat oven to 400 degrees F.
6. Remove dough from refrigerator, brush with a thin layer of mustard, and sprinkle the remaining oregano.
7. Cut the tomatoes in thin slices, and place them in a nice circular pattern.
8. Add the olives, drizzle infused oil and the fleur de sel.
9. Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven.
10. To serve: Serve immediately after coming out of oven.
11. Decorate with basil leaves and a drizzle of infused olive oil.

fresh oregano, garlic, olive oil, pastry, mustard, tomatoes, black olives, basil, recipe was

Taken from www.foodnetwork.com/recipes/tomato-tart-with-fleur-de-sel-recipe.html (may not work)