Chorizo And Onion Tart With Tomato Salad

• 2 sheets frozen puff pastry just thawed
• 2 chorizo sausages thinly sliced
• 1 tablespoon vegetable oil
• 4 red onions medium, cut into thin wedges
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 cup ricotta
• 1 2/3 cups baby arugula
• salad Tomato
• 2 tomatoes large, cut into thin wedges
• 1 cucumber Lebanese, chopped
• 1/4 cup flat leaf parsley chopped
• 1 teaspoon grated lemon zest finely
• 1 tablespoon 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 just, chorizo sausages, vegetable oil, red onions, brown sugar, balsamic vinegar, ricotta, baby arugula, salad tomato, tomatoes, cucumber lebanese, flat leaf parsley, lemon juice

Taken from www.yummly.com/recipe/Chorizo-and-Onion-Tart-with-Tomato-Salad-1404998 (may not work)