Cheesy Onion Tart with Arugula, Pecorino, and Walnut Salad
A rich and cheesy onion tart topped with a refreshing arugula, pecorino, and walnut salad.
Yield: 4-6 servings
For the onion tart
  • 1 sheet frozen all-butter puff pastry, defrosted
  • 2 large egg yolks
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 tsp dried thyme
  • ½ cup whole milk ricotta, drained if wet
  • ¼ cup creme fraiche
  • ⅓ pound gruyere cheese, grated
  • Kosher salt and freshly ground black pepper
For the Arugula Salad
  • 1½ tbsp white wine vinegar
  • 2 shallots, minced
  • 1 tsp dijon mustard
  • ¼ cup olive oil
  • 2 tbsp hazelnut oil
  • salt and black pepper, to taste
  • 5 oz baby arugula
  • ½ cup grated pecorino romato
  • ½ cup toasted walnuts, chopped
For the onion tart
  1. Heat oven to 400F.
  2. Unroll the puff pastry onto a parchment-lined baking sheet. Using a paring knife, score a ¼-inch border around the edges. Whisk together one of the egg yolks with ½ tsp water and brush along the border you've just made. Place into the freezer while you prepare the remaining ingredients.
  3. Heat a large pan over high heat. Add 1 tbsp olive oil and add in the onions, thyme, and ½ tsp salt. Cook for 4-5 minutes, or until the onions are starting to char along the edges. Remove to a plate to cool slightly.
  4. Combine the ricotta, remaining egg yolk, creme friache, and remaining tbsp olive oil in the bowl of a food processor. Puree until smooth. Season to taste with salt and black pepper.
  5. Spread the ricotta mixture onto the puff pastry, keeping it within the scored border. Top with the onions and the grated gruyere.
  6. Bake for 20-25 minutes, rotating the baking sheet halfway through or until the cheese is bubbling and the crust is golden.
  7. Cut into squares and serve warm.
For the arugula salad
  1. In a small mason jar, combine the vinegar, shallots, mustard, olive oil, hazelnut oil, and a generous pinch of salt and black pepper. Cover and shake until well combined. Add more salt and black pepper to taste.
  2. When ready to eat, toss the arugula with the dressing, pecorino, and walnuts. Serve immediately.
Recipe by Joanne Eats Well With Others at