This recipe is coming up on an episode of Fresh to Flavorful.
Onion Tarte with Wilted Garlic Arugula
Two thawed sheets of puff pastry at room temperature
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise
2 leeks, White parts only, trimmed, thinly sliced and cleaned to remove any sand or grit
8 oz cream cheese
1/4 teaspoon freshly grated nutmeg
1 1/4 teaspoons salt
1 teaspoon black pepper
1 egg beaten
8 oz fresh baby arugula
2 cloves garlic, finely minced or grated
3 Tablespoons olive oil
freshly cracked black pepper
Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon to a paper towel lined plate to drain and pour off all but a couple of tablespoons of the bacon fat. Add butter to the skillet and cook onions and leeks with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet and continue to cook, stirring frequently until onions are very soft and golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
Add cream cheese, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper to onions. Stir until cheese is melted and well combined.
Roll out each sheet of dough to 1/8” thick in a rectangular shape. Place dough on silicone lined baking sheet. Mound half of the cheese and onion mixture in the center of each rectangle of dough. Spread evenly, leaving a 2 inch perimeter of dough around the edge. Gently Fold the edges of the dough up over the filling and pinch folds to secure. Brush with egg wash. Bake at 350 degrees for 25 minutes.
Cool until the filling has set, 15 minutes.
In a medium bowl mix the garlic and olive oil. Add the arugula and toss until well coated. Season with salt and pepper. Mound half of the garlic arugula on top of each of the warm tartes. The heat will wilt the arugula and allow the garlic oil to permeate the top of the tarte.
Slice each tarte into six pieces. Serve warm.
Savor. Linger. Enjoy! -Cynthia