Caramelized Onion Tart with Heirloom Tomatoes, Arugula & Fried Halloumi

Ingredients

• 2 tbsp vegetable oil
• 4 oz halloumi cheese, coarsely grated
• 1 sheet store-bought puff pastry, thawed (approx. 10x12 inches)
• 2 cups caramelized onions (recipe here)
• pitted oil cured black olives and anchovies (optional)
• 2 medium yellow heirloom tomatoes, sliced ¼-inch thick
• 2 medium red heirloom tomatoes, sliced ¼-inch thick
• 2 cups fresh arugula, lightly packed
• 1 tbsp sherry vinegar
• 3 tbsp extra virgin olive oil
• salt & freshly ground black pepper

Directions

1. Fry Halloumi: Heat a nonstick skillet over medium-high, add a thin layer of vegetable oil. Add grated halloumi and fry, stirring, until golden and crisp. Drain on paper towels.
2. Prep Puff Pastry Heat oven to 400°F (200°C). Place thawed puff pastry on a parchment-lined sheet pan. Keep it in the fridge until ready to assemble.
3. Assemble & Bake Tart Spread caramelized onions evenly keeping it 1/2” away from the border of puff pastry.Bake 20–25 minutes, until pastry is puffed and golden. Remove from the oven.
4. Arrange Tomato & Prep Arugula
5. Arrange heirloom tomato slices in alternating colors over onions.Season tomatoes lightly with salt and pepper. In a small bowl, toss arugula with olive oil, sherry vinegar, pinch of salt, and pepper.
6. Finish & Serve Cut into squares or rectangles, then crown each portion with dressed arugula just before serving.Top tart with fried halloumi.