There is a tasty Five Onion Tart with a puff pastry crust, caramelized onions, and a cheesy topping. It comes with a cool arugula salad dressed in a sour balsamic vinaigrette.
Ingredients: 1 sheet frozen puff pastry, thawed. 2 cups thinly sliced onions a mix of red, white, yellow, and green onions. 2 tablespoons olive oil. 1/2 cup grated Gruyre cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sour cream. 1 egg, beaten. Salt and pepper to taste. 4 cups fresh arugula. 1/4 cup cherry tomatoes, halved. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Preheat the oven to 400F 200C. Roll out the thawed puff pastry on a floured surface and transfer it to a baking sheet. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they become caramelized and browned, about 15-20 minutes. Season with salt and pepper. Spread the caramelized onions evenly over the puff pastry sheet, leaving a border around the edges. In a small bowl, mix together the grated Gruyre cheese, grated Parmesan cheese, sour cream, and beaten egg. Season with salt and pepper. Spread this mixture over the caramelized onions on the puff pastry. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the cheese is melted and bubbly. While the tart is baking, prepare the arugula salad. In a large bowl, combine the fresh arugula and cherry tomato halves. In a separate small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper to make the salad dressing. Drizzle the dressing over the arugula salad and toss to coat. Once the tart is done baking, remove it from the oven and let it cool for a few minutes before slicing. Serve slices of the Five Onion Tart alongside the dressed arugula salad. Enjoy!
Prep Time: 30 minutes
Cook Time: 25 minutes
bar crawl de mayo
