Roasted Tomatoes, Red Onions and Arugula Tart

You need:


11 oz puff pastry (for a rectangular tart measuring 10" x 12")
1 lb + 2 oz medium-sized cherry tomatoes
2 garlic cloves, crushed
1 Tbsp light brown sugar
2 oz Mozzarella
2 Tbsp pine nuts
Olive oil
Arugula
Parmesan
Salt and pepper

Steps:

Roll the puff pastry thinly into a rectangle. Place it on a baking sheet lined with Silpat — silicone baking sheet — or parchment paper) and make tiny holes in pastry with a fork. Place the dough in the fridge for 30 mins, minimum.

The following two steps can be prepared ahead of time:

To slow roast the tomatoes, wash them and cut them in 2 halves. Remove the seeds. Mix together:

4 Tbsp olive oil
1 Tbsp sugar
2 crushed garlic cloves
salt and pepper

Place the tomatoes face down in an oven dish with the sauce, and mix carefully. Cook them for 1 hour in an oven preheated at 260 F.

To make the onions, follow the steps here:

Slice the (1 lb + 2 oz) red onions thinly (use a mandoline if you have one). Cook in a sautée pan on low heat with

6 Tbsp olive oil
2 tsp sugar
1 bay leave
salt and pepper

for 15 mns, covered.

Then add 1 Tbsp balsamic vinegar and cook for 15 more mns.

Remove and let cool down.

Preheat the oven at 375 F. Grate the mozzarella. Take your pastry and top with the onions (0.5" away from the edge). Continue with the mozzarella and then place the tomatoes on top, face up. Cook in the oven for 30 to 35 mns, or until the dough is golden. Remove from the oven and let cool down.

When ready to serve, top it with fresh washed arugula, shaved parmesan, pine nuts, salt and pepper, and a dash of olive oil.

This tart is excellent lukewarm.


http://www.latartinegourmande.com/2006/08/29/tarte-aux-tomates-confites-oignons-rouges-et-roquette-roasted-tomatoes-red-onions-and-arugula-tart/