Five Onion Tart with Arugula Salad

The whole idea of the Five Onion Tart with Arugula Salad is French and requires just a few ingredients, cook them just so, and then you have to bring them together so carefully, so thoughtfully that an elegant meal is made from almost nothing.

Spinach and caramelized onion frittata are very easy to make and you can use them in your lunch and dinner meals. So, you must try this onion and cheese frittata with your family and friend.

Ingredients of Cheese Tomato Onion Quiche

• For the onion tart
• One sheet of frozen all-butter puff pastry, defrosted
• Two large egg yolks and two tablespoons of extra virgin olive oil
• One red onion, thinly sliced
• One yellow onion, thinly sliced
• One tsp. of the dried thyme
• Half cup of the whole milk ricotta, drained if wet
• ¼ cup of the Creme fraiche
• ⅓ pounds of the gruyere cheese, grated
• Kosher salt and freshly ground black pepper just to taste
• For the Arugula Salad
• One and a half tbsp. white wine vinegar
• Two shallots, minced and one tsp. dijon mustard
• ¼ cup olive oil and two tbsp. of hazelnut oil
• Salt and black pepper, just to taste
• Five oz baby arugula and half cup grated pecorino tomato
• Half cup of the toasted walnuts, chopped

Method of Five Onion Tart with Arugula Salad

Step #1

For the onion tart, you have to heat the oven to XMRa paring knife, score a ¼-inch border around the edges and whisk together one of your egg yolks with half tsp. water and brush along the border you’ve just made.

Step #2

Now you have to place it into the freezer while you prepare the remaining ingredients. After that, heat a large pan over high heat and then add one tbsp. olive oil and add in the onions, thyme, and half tsp. salt.

Step #3

However, cook it for five minutes, or until the onions are starting to char along its edges. Remove it to a simple plate to cool slightly. And combine the ricotta, remaining egg yolk, Creme Fraiche, and the remaining amount of olive oil in your bowl of a food processor.

Step #4

Here you need to just puree it until it is smooth and season it to taste with salt and freshly ground black pepper. Now you can spread the ricotta mixture onto the puff pastry, keeping it within the specific border.

Step #5

In this step, you can top with the onions and the grated gruyere. Bake for almost twenty-five minutes, rotating the baking sheet halfway through or until your cheese is bubbling and the crust is fully golden. Cut into equal squares and serve full warm.

Step #6

For the arugula salad
In a small size mason jar, you need to combine the vinegar, shallots, mustard, olive oil, hazelnut oil, and a generous pinch of salt and freshly ground black pepper. After that, cover and shake until fully combined.

Now, add more quantity of salt and black pepper just to taste. When ready to eat, you can toss the arugula with the dressing, pecorino, and walnuts and serve immediately.