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

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Instructions

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.