Ricotta and Mozzarella Cheese Tart

Ingredients

• 1 fl. oz. Liquid Egg
• 2 Puff Pastry Dough Squares
• 1 Yellow Onion
• 3 oz Grape Tomatoes
• ⅓ cup Ricotta Cheese
• 4 oz Shredded Mozzarella
• 2 oz Baby Arugula
• 1 ½ oz Balsamic Vinaigrette
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Pay close attention while caramelizing the onions. Let them sit for a minute, then stir. Keep doing this until they are browned Culinary educator Robert Wemischner states that the first printed recipe for puff pastry was published in François Pierre La Varenne’s “Pastissier francois” in

2. 2

   Prepare the Ingredients: Keep puff pasty in refrigerator until use for best results. Halve and peel onion. Slice halves into thin strips. Halve grape tomatoes. Stir together ricotta cheese, mozzarella cheese, and half the liquid egg (reserve remaining for brushing dough) in a small mixing bowl. Season cheese mixture with a pinch of salt and Caramelize the Onions heat. Add 2 tsp. olive oil and onions to hot pan. Cook, stirring often, until browned and tender, 7-10 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove to a plate and refrigerate until cooled. Reserve pan and wipe clean.

3. 3

   Form the Tart: Remove any paper in between sheets of puff pastry. Place one puff pastry square onto prepared baking sheet. Lightly brush dough with a small amount of remaining liquid egg. Scoop cheese mixture onto dough center, leaving ¼” border. Gently stretch second puff pastry square ¼” in each direction. Place second puff pastry square over cheese mixture, meeting first dough square. Use a fork to crimp and press dough pieces together. Blister Tomatoes and Make Salad Return pan used to cook onions to high heat. Add 1 tsp. olive oil and tomatoes to hot pan. Cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes. Season with ¼ tsp. salt and remove from burner. Combine arugula, caramelized onions, and

4. 4

   Bake the Tart: Lightly brush top with a small amount of remaining liquid egg. Use a knife to poke one small vent hole until tart is puffed up and browned, 18-22 minutes.

5. 5

   Remove from oven and allow to rest 3-5 minutes.: While tart cooks, caramelize onions.

6. 6

   Plate the Dish: Halve cheese tart and place half on a plate. Spoon tomatoes over tart and on salad, if desired. Place salad next to or on top of tart. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Puff pastry dough works best when very cold. If dough gets too warm, refrigerate for a few minutes to chill. twice. Half is added to filling and remaining coats tart the recipe before you start–we promise it will be time • Separation is natural when shipping liquid eggs. Shake well before using.