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Savoury Arugula Tarts (Makes 4 – 4” tarts or 1 - 8” pie)

Ingredients:
3 medium onions (sliced)
2 tbsp + 4 tsp olive oil
1 cup balsamic vinegar (inexpensive is perfect)
1 tbsp honey
¼ cup cherry tomatoes (sliced in in half)
¼ cup goat cheese, crumbled
1 cup arugula
15-20 Kalamata or black sundried olives pitted (optional)
Salt & pepper
4 Unsweetened Piccola Cucina Tart shells

Directions:
In a heavy bottomed saucepan, over medium to low heat, combine balsamic vinegar and honey.  Bring to a low boil, reduce the heat and maintain a steady simmer, allowing the vinegar to reduce slowly.  This will take about half an hour or so, until the desired thickness is reached.

Meanwhile slice onions and sauté with 2 tbsp. olive oil in a saucepan over medium to low heat.  This will take about 20-30 min.  The onions will caramelize, and natural sugars will be released, making them a golden brown colour.  Season with salt and pepper and set aside to cool.

Assembly:
Lay out the tarts and spread onions across them all evenly.  Layer the arugula on top of the onions.  Sprinkle tomatoes, olives, goat cheese.  Drizzle with cool balsamic reduction and a drizzling of good olive oil and serve.

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