| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large onions, peeled, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh oregano leaves, chopped
- 1/2 cup whole-milk ricotta
- 1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
- 1/4 cup baby arugula
- 1/2 teaspoon lemon juice
- 5 cherry tomatoes, halved
Instructions
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 94 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 166 mg |
Reviews
I am slightly obsessed with this dish! I did a trial run as I am planning a dinner party, I rarely have success with puff pastry, but this turned out great. I didn’t make any changes to the recipe, which is rare for me. Will definitely make for my dinner party.
This is a big hit anytime I take a dish to share. The colors are perfect for Fall and Winter holidays.
Amazing! Don’t change anything. I will be making this often. Sooo good!!!
I listened to the first reviewer, so I added minced garlic and lemon juice and minced parsley to the ricotta. Did everything else the same and it turned out amazeballs!!! Sooooo good, I could eat this every day!
I really wanted to like this! I made it exactly as states. My onions never became golden brown even though I cooked them a few longer than she said. It looked really pretty but when I flipped it onto the plate, it depuffed and became a soggy mess. I think the ricotta should me smoothed over rather than dolloped. Nothing was really tasty about it….
Another easy great recipe. Love the crostatas. This savory one is so good.
The addition of the arugula is fantastic.