Goat Cheese & Arugula Tartine

Ingredients

• 1 package rolled puff pastry, 26 oz. (two sheets, thawed)
• 6 oz. chèvre soft goat cheese (at room temperature)
• 6 - 8 oz. baby arugula (rinsed and dried)
• 1large red onion, sliced thin
• 3 tbsp. extra virgin olive oil
• 3 tbsp. balsamic vinegar (plus more for drizzling)
• salt & black pepper

Steps:

1. Preheat the oven to 400° F.  Line a 12x16-inch baking sheet with parchment paper or coat with non-stick cooking spray; set aside.
2. Roll out one of the puff pastry sheets to fit the bottom of the baking pan. Place on the baking sheet and prick the pastry all over with a fork; set aside.
3. Spread goat cheese evenly, covering puff pastry.  Layer second puff pastry sheet over goat cheese (making a sandwich), and prick top layer with a fork.  Spray top of pastry with cooking spray or brush with olive oil. Bake for 25-30 minutes, or until golden brown.
4. In a saucepan, cook red onion slices in olive oil on medium heat until caramelized, about 10-15 minutes. Season onions with salt and pepper and add balsamic vinegar, cook for 2-3 more minutes, and set aside.
5. Spread red onion mixture over baked puff pastry, reserving some for garnish.  Lay arugula over the red onions.
6. Drizzle arugula with balsamic vinegar, reserved onions, and fresh cracked pepper.

Makes 12-16 servings.