Heirloom Tomato & Goat Cheese Tart

Method

1. 1

   Step 1. Preheat your oven to 425F. Julienne the onion and get it cooking low and slow with two tablespoons each of olive oil and butter and a Pinch of truffle salt or flaky sea salt.

2. 2

   Step 2. Slice the tomatoes and zucchini. Chop the thyme, rosemary, and garlic.

3. 3

   Step 3. Meanwhile, mix together the goat cheese, half of the rosemary and thyme and the zest of the lemon. When the onions are GBD (Golden Brown & Delicious), add the garlic and a large Pinch of truffle salt or flaky sea salt. Cook for 2 minutes, then deglaze the pan with the white wine. Cook until the pan is au sec, or nearly dry then turn off the heat and stir in a splash of lemon juice.

4. 4

   Step 4. Set the puff pastry on a parchment-lined sheet tray. Cover the bottom of the dough with the goat cheese mixture.

5. 5

   Step 5. Top with the caramelized onions. Layer on the vegetables.

6. 6

   Step 6. Top with a sprinkle of truffle salt or flaky sea salt, the remaining herbs, and a drizzle of olive oil. Bake for 20 minutes.

7. 7

   Step 7. Meanwhile, in a small bowl, whisk together the remaining olive oil, half of the lemon’s juice, and a sprinkle of salt. Toss in the arugula grate in the Parmesan cheese. Allow the tart to cool, then slice and enjoy, either warm or at room temperature, with your fresh arugula salad!