Quick Shallot Tart
Quick Shallot Tart
Ingredients
For the Shallot Filling
- 4 shallots, medium-sized, peeled and halved
- 1 tablespoon butter
- 3 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tart Assembly
- 1 sheet puff pastry, store-bought, rectangular, thawed if frozen
- 1 egg yolk
- 1 teaspoon water
- 1/4 cup crème fraîche, for serving, optional
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Place a medium-sized skillet over medium heat. Add the butter and allow it to melt. Once melted, add the halved shallots to the pan, ensuring the cut-side is down. Add the fresh thyme sprigs. Season generously with salt and freshly ground black pepper.
⏱️ 2 min
- 3
Cook the shallots, undisturbed for the first few minutes, until they begin to caramelize and turn golden brown on the cut side, about 5-7 minutes. Stir occasionally to ensure even cooking.
⏱️ 7 min
- 4
Once the shallots are nicely caramelized, add the balsamic vinegar and honey to the pan. Stir well to coat the shallots. Cook for another 1-2 minutes, allowing the liquid to reduce slightly and create a sticky glaze. Remove the pan from the heat.
⏱️ 2 min
- 5
Unroll the sheet of puff pastry onto your prepared baking sheet. Arrange the caramelized shallots, cut-side down, onto one half of the puff pastry sheet. Spread them evenly, leaving about a 1/2-inch border around the edges.
⏱️ 2 min
- 6
Fold the other half of the puff pastry over the shallots to cover them, creating a rectangular tart. Gently press down on the top to seal.
⏱️ 1 min
- 7
Using a fork, press down firmly along all four edges of the pastry to crimp and seal them securely.
⏱️ 1 min
- 8
In a small bowl, whisk together the egg yolk and water until well combined to create an egg wash. Brush the top surface of the puff pastry evenly with the egg wash.
⏱️ 1 min
- 9
Bake the tart in the preheated oven for 15-20 minutes, or until the pastry is puffed, golden brown, and cooked through.
⏱️ 15 min•🌡️ 350
- 10
Once baked, carefully remove the tart from the oven. Let it cool for a minute or two on the baking sheet, then carefully flip it over onto a serving board or plate so the caramelized shallots are facing up. If desired, dollop with crème fraîche before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Shallot Tart
For the Shallot Filling
- 4 shallots, medium-sized, peeled and halved
- 1 tablespoon butter
- 3 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tart Assembly
- 1 sheet puff pastry, store-bought, rectangular, thawed if frozen
- 1 egg yolk
- 1 teaspoon water
- 1/4 cup crème fraîche, for serving, optional
Instructions
- 1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Place a medium-sized skillet over medium heat. Add the butter and allow it to melt. Once melted, add the halved shallots to the pan, ensuring the cut-side is down. Add the fresh thyme sprigs. Season generously with salt and freshly ground black pepper.
⏱️ 2 min - 3
Cook the shallots, undisturbed for the first few minutes, until they begin to caramelize and turn golden brown on the cut side, about 5-7 minutes. Stir occasionally to ensure even cooking.
⏱️ 7 min - 4
Once the shallots are nicely caramelized, add the balsamic vinegar and honey to the pan. Stir well to coat the shallots. Cook for another 1-2 minutes, allowing the liquid to reduce slightly and create a sticky glaze. Remove the pan from the heat.
⏱️ 2 min - 5
Unroll the sheet of puff pastry onto your prepared baking sheet. Arrange the caramelized shallots, cut-side down, onto one half of the puff pastry sheet. Spread them evenly, leaving about a 1/2-inch border around the edges.
⏱️ 2 min - 6
Fold the other half of the puff pastry over the shallots to cover them, creating a rectangular tart. Gently press down on the top to seal.
⏱️ 1 min - 7
Using a fork, press down firmly along all four edges of the pastry to crimp and seal them securely.
⏱️ 1 min - 8
In a small bowl, whisk together the egg yolk and water until well combined to create an egg wash. Brush the top surface of the puff pastry evenly with the egg wash.
⏱️ 1 min - 9
Bake the tart in the preheated oven for 15-20 minutes, or until the pastry is puffed, golden brown, and cooked through.
⏱️ 15 min•🌡️ 350 - 10
Once baked, carefully remove the tart from the oven. Let it cool for a minute or two on the baking sheet, then carefully flip it over onto a serving board or plate so the caramelized shallots are facing up. If desired, dollop with crème fraîche before serving.
⏱️ 2 min