I saw this recipe on a reel here on Instagram. It is easy and delicious.
When a fellow blog reader gave me a bunch of her lovely homegrown shallots (shown in the first photo below), I was duty bound to give this a try for the team!
Watch the Instagram reel, or see the steps in my photos below.
Upside Down Shallot Tarts Recipe
1 sheet of ready-rolled puff pastry
4 shallots – peeled and sliced in half from root to tip
a little olive oil
a little balsamic vinegar
salt and pepper
a little garlic powder
1 egg, beaten with a splash of milk
Garlic and Herb Boursin cheese (photo below), room temperature
Pre-heat the oven to 350ºF and line a baking tray with parchment paper.
Roll out the puff pastry and cut 4 rectangles, and set aside.
Drizzle a little olive oil onto the baking trays in the 4 quadrants where you’re going to place the pastry.
Drizzle a few dashes of balsamic vinegar, then sprinkle each area with salt, pepper, and garlic powder.
Add a little fresh thyme, then lay down your shallots onto the oil mixture, two pieces per tart.
Slather each piece of dough fully with room temperature Bousin cheese and then lay it down onto the onions.
Go around each pastry tart with a fork making indentations around the edges. If the fork sticks to the dough, dip it intermittently into some flour.
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 serve them flipped over, shallot side up.