Ingredients

1 Tbsp olive oil

1 large onion, finely chopped

1 large red onion, finely chopped

1 Tbsp honey

4 garlic cloves, minced

8 ounces feta cheese, crumbled, about 2 cups

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 large egg

One 9 x 9 1/2 inch sheet frozen puff pastry, thawed

2 ounces parmesan cheese, grated, about 1/2 cup

2 cups baby arugula

1 tsp highest quality balsamic vinegar

freshly ground black pepper

Preparation

  1. In a large skillet, heat the oil over medium heat, add the onions, and cook, stirring occasionally about 4 minutes, until soft. Stir in the honey and cook for about 4-6 minutes more, until the onions are golden brown. Stir in the garlic adn cook about 1 minute, until aromatic. Transfer the onions to a medium bowl and cool to room temperature.
  2. Place an oven rack in the middle position and preheat the oven to 425F. 3.Stir the feta, parsley, basil and egg into the onions. 4.Cut the pastry sheet into 6 3x4 3/4-inch rectangles and transfer to a parchment paper-lined baking sheet. Bake for 6-8 minutes, until light golden brown. Sprinkle the parmesan evenly over the tarts and bake about 5 minutes more, until the cheese is melted.
  3. Spoon the onion-feta mixture on top of the parmesan and bake for 10-15 minutes more until the pastry is golden brown.
  4. Remove from the oven and transfer the tarts to a platter or individual serving plate. Arrange the arugula on top, drizzle with the vinegar, sprinkle with pepper and serve.