Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 24 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients:

1/2 bunch fresh oregano, chopped
2 garlic cloves
1 cup olive oil
1/2-lb. puff pastry
2 oz. Dijon mustard
4 ripe tomatoes
32 black olives
1 Tbs. 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.
   
5. Cut the tomatoes in thin slices and place them in a nice circular pattern.
   
6. Add the olives, drizzle infused oil and the fleur de sel.
   
7. Place tart on a cookie sheet and bake for 10-15 minutes in a 400 degree F oven.
   
8. Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.