After flicking through my Instagram one evening, I came across this simple recipe for these delectable looking tarts. Since we love anything "french onion" I decided to give them a try! They couldn't be any easier to prepare and oh so tasty! They would make a perfect Father's Day appetizer ahead of a great barbecue dinner. If you want to watch how easy it is to make these, check out @thenaughtyfork on Instagram for a quick visual "how-to".
- 1 sheet frozen puff pastry, thawed
- 3-4 shallots, peeled and sliced into rounds
- Olive oil
- Balsamic Glaze
- 2 tbsp fresh thyme leaves
- Kosher salt and freshly grated pepper
- 1/2 cup grated Parmesan cheese
- 1 egg + 1 tbsp water
- Line a baking sheet with parchment paper. Preheat oven to 400 F.
- Unroll thawed puff pastry sheet and cut into six 3 1/2 x 5-inch rectangles.
- Cut the stem end off the shallot, then peel away the papery skin (you may have to go down a layer of onion to help remove the skin). Slice onion in thin rounds; set aside.
- Drizzle olive oil onto parchment paper in a small rectangle slightly smaller than the size of the puff pastry. Drizzle over balsamic glaze. Place shallot slices on top of oil/glaze mixture. Top with salt and pepper, freshly grated Parmesan and thyme leaves.
- Top with the puff pastry rectangle and press down on all sides (it should like like a pop tart). In a bowl, mix together egg and water; brush tops of pastry with egg wash and sprinkle a little more parmesan on top of pastry.
- Bake in pre-heated oven for 20 minutes or until golden and puffed.
Makes 6 tarts
Options: Try making these with tomato and brie cheese, shallots and Boursin cheese or even a sweet version with apples, brie and honey (in place of olive oil and herbs)