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Balsamic shallot puff pastry tartlets

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Ingredients for 4 servings:

  • 4 sheets of puff pastry, approx. 15 x 15 cm
  • 16 large shallots, long
  • 2 tbsp balsamic vinegar
  • 30 g butter
  • 2 tsp sugar
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Very simple vegetarian starter

Peel the shallots and halve them lengthwise. Heat the butter in a sauté pan and brown the shallots for 10 minutes, turning frequently. Sprinkle with sugar, season with salt, and cover and confit over very low heat for about 20 minutes. Drizzle with balsamic vinegar, tossing gently to prevent them from falling apart. Once the liquid has evaporated, remove from the heat. Preheat oven to 200°C (400°F). Place the puff pastry squares on a baking sheet lined with parchment paper. Arrange the shallots on top and bake for about 20 minutes. Season with freshly ground pepper and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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