Tarte Aux Tomates (Aka Tomato Tart) Recipe

• 30 g yeast
• 300 g flour
• 15 cl milk
• 10 cl olive oil
• A pinch of salt
• 1 kg cherry tomatoes
• 10 g dried oregano
• 5 cl olive oil
• Basil, to taste
• 100 g Nicoise olives
• Salt and freshly ground pepper

1. Dissolve yeast in a little warmed milk. In a large bowl, mix the yeast with the flour, 15 cl milk, the olive oil, and the salt. When the dough becomes flexible, spread it out it in an oiled pan about 30 centimeters (12 inches) in diameter.
2. Let rise 2 hours at room temperature. Preheat oven to 210u0b0C (410u0b0F). Wash, wipe, and cut tomatoes in half.
3. Lay out tomatoes in a rosette on the dough. Salt and pepper the tomatoes, and sprinkle the oregano over. Then give it a nice pour of olive oil. Bake for 20 to 30 minutes. Remove from oven, let cool a bit, and serve after adding the olives and basil.

yeast, flour, milk, olive oil, salt, tomatoes, oregano, olive oil, basil, niueoise olives, salt

Taken from www.seriouseats.com/recipes/2008/08/tarte-aux-tomates-tomato-tart-recipe.html (may not work)