Surprise your guests with these superb little tarts as a starter. They’re melt-in-your-mouth good.
Takes 90 minutes. Make 4 individual tarts
Preheat the oven to 350 F.
Cut the onion into rings. Heat about two tablespoons of olive oil in small Dutch oven or saucepan. Cook the onions for about 10 minutes, then turn the heat down, add the butter and cook for about an hour until they resemble a golden marmalade.
Spray tart pans with Baking Spray and then fill them with pastry. “Blind Bake” the tart shells by covering the pastry with parchment paper then filling the tart shell with either ceramic beans or any raw dried beans. Bake for 20 minutes. Remove beans and paper and return the pastry to the oven for 5 to 10 minute until very lightly blond colored.
Spoon the onions onto the bottom of the tart shell. Crumble the cheese over that. Arrange the cherry tomatoes on top. Bake 400’F for approximately 20 minutes. Toss the arugula two tablespoons of olive oil. Spread over the top of the tart. Serve warm. Serves four.