Caramelized Onion & Heirloom Tomato Crostata

Preheat the oven to 425°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop the olives. Cut the tomatoes in half lengthwise. Peel and thinly slice the garlic and onion.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 6 to 8 minutes, or until completely softened. Reduce the heat to low and cook, stirring occasionally, 8 to 10 minutes longer, or until thoroughly caramelized and golden brown.

While the onion caramelizes, dust a large sheet pan with a pinch of the all-purpose flour. In a medium bowl, combine the whole wheat and remaining all-purpose flours with a pinch of salt. Stir in 4 tablespoons of olive oil and ¼ cup of cold water until a dough forms, being careful not to over-mix. Transfer the dough to the prepared sheet pan. Using a rolling pin or wine bottle, roll the dough into a ¼-inch-thick round.

In a medium bowl, combine the arugula, tomatoes, olives, and garlic. Drizzle with olive oil, season with salt and pepper and gently toss to coat. Place the caramelized onions in the center of the dough and spread them towards the edges, stopping about a ½-inch from the outside edge (there should be an onion-less border all the way around). Place the arugula-tomato mixture on top of the onions and evenly sprinkle with the feta cheese. Gently fold the outer edge of the dough over the toppings to create an open-faced pie.

Bake the crostata 12 to 15 minutes, or until the dough is browned and cooked through. Cut the baked crostata into wedges to serve. Enjoy!Bake the crostata in the oven 12 to 15 minutes, or until the dough is cooked through. Cut it into wedges to serve. Enjoy!