Tomato and Oregano Tart
Tarte aux Tomates et à l'Origan

Ingredients                              1 lb very ripe tomatoes              2 Tbsp extra virgin olive oil               Salt and pepper              6 sprigs of oregano              1/4 cup breadcrumbs              1/2 lb puff pastry (store-bought or home-made)              4 oz olives Niçoises     Method                  Preheat oven at 425ºF. Stem the tomatoes. Blanch them in boiling water for 10 seconds, then plunge into cold water, and peel them. Chopped them coarsely. Pour the olive oil into a skillet over high heat. Sauté the tomatoes for 6 minutes; salt and pepper to taste.   Remove the leaves from two oregano sprigs and mix them with the bread crumbs; add to the tomatoes, mix and set aside.   Roll the puff pastry into a 12" square; with a fork, prick the dough all over, leaving a half-inch border all around. Set the pastry on a baking sheet and bake for 10 minutes.   Remove the baking sheet, spread the pastry with a layer of tomato mixture and decorate with the olives; season with salt and pepper and return to the oven. Bake an additional 8 minutes. When the tart is done, decorate with remaining sprigs of oregano and serve right away.       Read also Herb and Meat Pâté Tomato and Oregano Tart Red Onion Galettes Recipe Pissaladière