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

Appetizers, Vegetables and Fruits

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


Recipe for 4 persons

For the tart

1 Leaf(ves)
Puff pastry
1 Unit(s)
1 Unit(s)
Red onion
1 Tray(s)
Cherry tomatoes
4 Sprig(s)
6 Sprig(s)
4 Pinch(es)
Fleur de sel
4 Turn(s)
White pepper

For the salad

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

Preparation time: 45.00 min

  • 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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