This recipe appears in:What You're Making This Weekend: Tarte aux Tomates
After getting an email about this recipe from Mark H. (aka Famdoc in the comments), I took the liberty of translating it from the French. If you're fluent in française, do click to the original, as my translation may be a bit shaky. ;)
In place of the oregano, Mark recommends using a handful of various fresh herbs from the garden (or market): basil, thyme, oregano and rosemary.
- For the dough:
- 30 g yeast
- 300 g flour
- 15 cl milk
- 10 cl olive oil
- A pinch of salt
- For the toppings:
- 1 kg cherry tomatoes
- 10 g dried oregano
- 5 cl olive oil
- Basil, to taste
- 100 g Niçoise olives
- Salt and freshly ground pepper
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.
Let rise 2 hours at room temperature. Preheat oven to 210°C (410°F). Wash, wipe, and cut tomatoes in half.
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.