Giada De Laurentiis
- 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)
- 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.
- per serving
- 18 grams
- 4 grams
- 17 grams
- Saturated Fat
- 5 grams
- 8 milligrams
- 92 milligrams
- 1 grams
- 2 grams
- Unsaturated Fat
- 12 grams