Cherry Tomato and Onion Tart with Fig Balsamic Vinegar
by Olivia Hayo
1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 lb cherry tomatoes, halved
1 purple onion, halved and sliced into 1/4 inch thick
2 garlic cloves, peeled, thinly sliced
2 tsp The Spice Way Italian Seasoning
1 tsp The Spice Way Chili Pepper & Dead Sea Salt (available in-store)
The Spice Way Extra Virgin Olive Oil House Blend
The Spice Way Fig Infused Balsamic Vinegar (available in-store)
Fresh oregano or parsley (optional)
Preheat oven to 425°. Combine tomatoes with onion, garlic, The Spice Way Italian Seasoning, The Spice Way Chili Pepper & Dead Sea Salt. Mix gently.
Place puff pastry on a parchment-lined baking sheet, and prick all over with a fork. Top with tomato and onion mixture, leaving a 1/2'' border. Drizzle with olive oil.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with The Spice Way Fig Infused Balsamic Vinegar and sprinkle with fresh oregano or parsley (if using) just before serving.
*Make ahead: Tarts can be baked up to 4 hours ahead. Keep at room temperature.