|1 sheet frozen puff pastry, thawed|
|2 tbsp Olive oil|
|1 1/2 pts Grape or cherry tomatoes • halved|
|1 shallot • sliced|
|1/2 tsp Kosher salt|
|1/4 cup Dry white wine|
|1 cup 1 cup coarsely grated Montasio cheese, divided|
|1 tsp Dijon mustard|
|1 cup baby arugula|
Heat oven to 400°F. Line a baking sheet with parchment. Unfold the pastry on the prepared baking sheet.
With a rolling pin, flatten and smooth, then with a fork prick all over. In a large skillet over medium-high heat, heat the oil. Add tomatoes, shallot, salt and pepper. Cook, tossing occasionally, until tomatoes begin to release their juices, 4 to 5 minutes.Add wine; cook until nearly evaporated, about 1 minute.
Sprinkle the pastry with half the Montasio, leaving a 1/2-inch border. Brush borders with mustard; spread tomato mixture over cheese. Bake until golden brown, 20 to 25 minutes.
To serve, top with arugula and remaining Montasio cheese.