Goat Cheese & Arugula Tartine

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


Preheat the oven to 400° F. Line a 12x16-inch baking sheet with parchment paper or coat with non-stick cooking spray; set aside.
Roll out one of the puff pastry sheets to fit the bottom of a baking pan. Spray baking sheet with non-stick cooking spray and lay pastry on pan, Pricking pastry all over with a fork.
Spread goat cheese evenly over top, 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.

In a saucepan, cook red onion slices in olive oil on medium heat until caramelized, about 15-20 minutes. Season onions with salt and pepper and add balsamic vinegar, cook for 2-3 more minutes, and set aside.

Lay arugula over the cooked pastry sheets. Spread red onion mixture over bed of argula. Drizzle arugula with additional balsamic vinegar (if desired) and fresh cracked pepper. Serve warm or at room temperature.

Makes 12-16 servings.