FLEUR de SEL TOMATO TART WITH FLEUR de SEL Inspired By: Tomato Tart with FLEUR de SEL from The Food Network (Patrick Proenca) Ingredients: 2 Tbsp PureSpice ®Oregano 2 garlic cloves 1 cup olive oil 1/2 pound puff pastry 2 ounces Dijon mustard 4 ripe tomatoes 32 black olives 1 tablespoon PureSpice ® FLEUR de SEL 2 basil sprigs, leaves removed 1. Place half of the Oregano and garlic in the olive oil. Allow to seep 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.
Miniature Potato KnishesInspired By: "Miniature Potato Knishes" from KosherCooking.comIngredients:3 cups mashed potatoes (approx. 2 large potatoes)2 eggs, slightly beaten2 Tbsp margarine1 whole small onion, Diced1tsp PureSpice ® Fleur de Sel1/8 tsp PureSpice ® Tellicherry Pepper, ground 3/8 cup matzah meal1 egg yolk beaten with 1 Tbsp wateroil for baking sheetDirections:1. In medium sized bowl, combine mashged potatoes with eggs, margarine, salt, pepper and matzah meal. Sautee onion until nice and brown and add the mixture as well. 2. Form into walnut sized balls. Brush with diluted egg yolk. Place on well-grased baking shhet and bake in preheated 400 degree onion for 20 minutes, or until wel browned.3. Makes approx. 42 knishes. Easily doubled!
