Ingredients
1 sheet of ready-rolled puff pastry
3 banana shallots – peeled and sliced in half from root to tip
a little olive oil
a little balsamic vinegar
fresh thyme
salt and pepper
1 egg, beaten with a splash of milk
1 tub of herb cream cheese – I used the amazing Paysan Breton Garlic & Herb
Directions
1
Pre-heat the oven to 375 and line 2 baking trays with parchment paper.
2
Roll out the puff pastry and divide into 8 even rectangles – set aside
3
Drizzle a little olive oil onto the baking trays in the places where you’re going to place the pastry (accuracy doesn’t matter here.) I did 4 tarts per tray, so I drizzled in 4 quadrants of the tray.
4
Drizzle a few dashes of balsamic vinegar, then sprinkle each area with salt and pepper and a little fresh thyme.
5
Lay your onions onto the oil / seasoned mixture. I used two pieces per tart.
6
Take one rectangle of pastry and slather it with a teaspoon of cream cheese and then lay it down onto the onions. Repeat with the remaining pastry. Go around each pastry tart with a fork making indentations around the edges.
7
Brush each tart with the egg wash and then bake for 25 mins or until golden. Once out of the oven allow them to cool for about 5 mins and then flip them over. You may need to run a knife under the tart first.
8
For more tart recipes check these out on Dom in the Kitchen
9
Eat and of course, enjoy!
Description
Cut sheet of puff to 6 pieces
Use thick balsamic
Don't use smooth edges on the shallots
Make sure shallots are around the same size as the piece of puff
Poke holes in the puff