Chorizo And Onion Tart With Tomato Salad - cooking recipe

Ingredients

2 sheets frozen puff pastry, just thawed
2 None chorizo sausages, thinly sliced
1 tbsp vegetable or olive oil
4 None medium red onions, cut into thin wedges
1 tbsp brown sugar
2 tbsp balsamic vinegar
1/2 cup ricotta
1 2/3 cups baby arugula
None None Tomato Salad
2 None large tomatoes, cut into thin wedges
1 None Lebanese cucumber, chopped
1/4 cup flat leaf parsley, chopped
1 tsp finely grated lemon zest
1 tbsp lemon juice

Preparation

Preheat oven to 425\u00b0F. Line 2 baking sheets with parchment paper. Cut pastry sheets in half; place on prepared baking sheets. With each piece, fold in edge on all sides to form a 1/2 inch border. Pierce all over with a fork, then bake 15-20 mins or until puffed and golden.
Meanwhile, heat a large frying pan over moderate heat. Cook and stir chorizo 4-8 mins or until golden. Transfer to a bowl.
Reduce heat; add oil to pan. Cook and stir onion until soft. Increase heat; add sugar and vinegar. Cook and stir 2 minutes more or until caramelized. Spread pastry crusts with ricotta, then top with onion, chorizo and arugula.
To make tomato salad, combine all ingredients in a medium bowl.
Serve tarts with tomato salad on the side.