Roasted Grape Tart in Puff Pastry

Prepare frozen puff pastry and make like a fruit length with a second strip along length of a 12” x 5”.  Be sure to dock it and do a pre-bake until Golden Brown 

Push down center before assembly.

Take out frozen béchamel sauce and reheat

12 x 5 Puff pastry tart base

A.N. Béchamel sauce Use as base sauce under the grapes

2 ea Onions, thin slice Caramelize

A.N. Rosemary, chopped Little of both herbs goes a long way

A.N. Thyme leaves, chopped

TT Salt and White pepper

Final seasonings

A.N. Grapes, cut in half Layer on top of the herbed onions

Served with a dressed Arugula Salad either on top as a garnish or a side accompaniment to this side course.  Be sure to toss in your dressing at the last moment