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Cherry tomatoes and caramelized onions tart, baby arugula salad, parmiggiano shavings|

Vegetables and Fruits

A nice and thin tomatoes and caramelized onions pie, serve with arugula and a warm shallots vinaigrette.

Ingredients

Recipe for 4 servings

For the tart

0.50 Leaf(ves)
Puff pastry
150 Gr
Red onion
100 Gr
Cherry tomatoes
4 Sprig(s)
Thyme
6 Sprig(s)
Chives
4 Pinch(es)
Sea salt flakes
4 Turn(s)
White pepper

For the salad

4 Handful(s)
Arugula leaves
50 Gr
French shallot
1 Unit(s)
Chopped garlic
5 Ml
Dijon mustard
15 Ml
Balsamic vinegar
30 Ml
Peanut oil
  • Salt and pepper
Cherry tomatoes and caramelized onions tart, baby arugula salad, Parmiggiano shavings|

Preparation time: 45 min

Preheat your Four at 425 °F

  • For the preparations

    Peel and mince the red onion. Peel and ciselez the shallot. Wisk the egg in a bowl Cut the cherry tomatoes in half Chop the tyme Shave the parmegianno

  • For the tarts

    Put the puff pastry on a baking tray with a parchement paper, brush it with the egg wash, close with another parchement paper and another baking tray. Cook it in the oven for 14 to 18 minutes, it should be creaspy with a nice coloration.

  • For the garnish

    On a baking tray, put the tomatoes with the onions, a drizzle of olive oïl, tyme and garlic, sea salt and Pepper, cook it in the oven for 10 minutes.

  • For the vinaigrette

    In a pan mix the white wine, the balsamique vinaiger and the shallots. Bring it to boil and let it reduce until almost dry. Cut the heat, and add the olive ol, the mustard, the garlic, salt and pepper. Mix it well.

  • For the platting

    Lay some onions on the puff pastry, put the tomatoes on the top and the shave parmiggiano, salad on the side and the vinaigrette all around.

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