Tomato Mille-Feuille - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
4 slices prosciutto
2 tbsp olive oil
1 None onion, finely chopped
3 cloves garlic, minced
1 (13.5 oz) can chopped tomatoes
1 tbsp chopped fresh thyme leaves
1/3 cup baby arugula
2 tsp balsamic vinegar

Preparation

Preheat oven to 400\u00b0F. Lightly grease 2 baking trays.
Cut puff pastry into 8 rectangles. Arrange on 1 prepared tray. Place prosciutto on remaining tray. Bake puff pastry and prosciutto for 45 mins. Remove from oven. Set prosciutto aside. Flatten puff pastry with a spatula then return to oven for another 4-5 mins, until golden brown.
Meanwhile, heat 1 tbsp oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Stir in tomatoes and thyme. Reduce heat to low and cook for 5-7 mins, stirring occasionally, until thickened. Season to taste.
In a small bowl, toss arugula with remaining oil and vinegar.
Spread tomato mixture evenly over 4 pastry rectangles. Top with a second rectangle. Serve topped with arugula salad and prosciutto.