with blistered grape tomatoes and arugula-caramelized onion salad
Prep & Cook Time:45-55 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This tart is for you: all cheesy goodness coming from two sources: ricotta and mozzarella. Balancing out that bonanza of cream is a blistered tomato and arugula salad, nice and peppery with the balsamic vinegar giving in a hint of… tart. See what we did there?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Combine ricotta cheese and mozzarella cheese in a mixing bowl. Season ¼ tsp. salt and a pinch of pepper. Set aside
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 water. 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, topping first dough square. Using a fork, crimp and press pastry squares together.
Bake the Tart
Use a knife to poke one small vent hole in top of tart.
Bake in hot oven until tart is puffed up and browned, 25-30 minutes.
Rest baked tart 3-5 minutes.
While tart bakes, caramelize onions.
Caramelize the Onions
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onions to hot pan.
Stir often until browned and tender, 7-10 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner. Transfer onions to a plate and refrigerate until cooled.
Wipe pan clean and reserve.
Blister Tomatoes and Make Salad
Return pan used to cook onions to high heat. Add 1 tsp. olive oil and tomatoes to hot pan. Stir occasionally until tomatoes are blistered, 2-3 minutes.
Season with ¼ tsp. salt and remove from burner.
Combine arugula, cooled caramelized onions, and balsamic vinaigrette in another mixing bowl.
Plate dish as pictured on front of card, garnishing tart and salad with tomatoes. Bon appétit!
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