Chorizo And Onion Tart With Tomato Salad

• 2 sheets frozen puff pastry, just thawed
• 2 None chorizo sausages, thinly sliced
• 1 tbsp vegetable or olive oil
• 4 None medium red onions, cut into thin wedges
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup ricotta
• 1 2/3 cups baby arugula
• None None Tomato Salad
• 2 None large tomatoes, cut into thin wedges
• 1 None Lebanese cucumber, chopped
• 1/4 cup flat leaf parsley, chopped
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice

1. Preheat oven to 425u0b0F. Line 2 baking sheets with parchment paper. Cut pastry sheets in half; place on prepared baking sheets. With each piece, fold in edge on all sides to form a 1/2 inch border. Pierce all over with a fork, then bake 15-20 mins or until puffed and golden.
2. Meanwhile, heat a large frying pan over moderate heat. Cook and stir chorizo 4-8 mins or until golden. Transfer to a bowl.
3. Reduce heat; add oil to pan. Cook and stir onion until soft. Increase heat; add sugar and vinegar. Cook and stir 2 minutes more or until caramelized. Spread pastry crusts with ricotta, then top with onion, chorizo and arugula.
4. To make tomato salad, combine all ingredients in a medium bowl.
5. Serve tarts with tomato salad on the side.

pastry, chorizo sausages, vegetable, red onions, brown sugar, balsamic vinegar, ricotta, baby arugula, tomato salad, tomatoes, lebanese cucumber, flat leaf parsley, lemon zest, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24809 (may not work)