Caramelized Shallot and Fennel Tart with Citrus Arugula Salad

Ingredients

• •1 sheet puff pastry, thawed
• •3 medium shallots, thinly sliced
• •1 medium fennel bulb, thinly sliced
• •2 tablespoons olive oil
• •1 tablespoon unsalted butter
• •1 teaspoon sugar
• •1/4 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •1/2 cup grated Gruyere cheese
• •1 egg, beaten (for egg wash)
• •2 cups baby arugula
• •1 orange, segmented
• •1 tablespoon fresh orange juice
• •1 teaspoon lemon juice
• •1 teaspoon honey
• •2 tablespoons extra virgin olive oil
• •Pinch of salt
• •Pinch of black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   In a skillet over medium heat, heat olive oil and butter until melted. Add shallots and fennel slices.

3. 3

   Sprinkle with sugar, salt, and pepper, then cook for 15-20 minutes, stirring occasionally, until caramelized and golden brown.

4. 4

   Roll out the puff pastry slightly on a floured surface and transfer it to the prepared baking sheet.

5. 5

   Spread the caramelized shallot and fennel mixture evenly over the puff pastry, leaving a 1-inch border around the edges.

6. 6

   Sprinkle the grated Gruyere cheese on top of the mixture.

7. 7

   Brush the edges of the pastry with beaten egg for a golden finish.

8. 8

   Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

9. 9

   While the tart is baking, prepare the salad. In a small bowl, whisk together orange juice, lemon juice, honey, extra virgin olive oil, salt, and black pepper.

10. 10

    In a large bowl, toss the arugula with the orange segments and dressing until well coated.

11. 11

    Once the tart is baked, let it cool slightly before slicing.

12. 12

    Serve slices of the tart alongside scoops of the citrus arugula salad.