If you've ever watched Mary Berg's TV shows, you'll know she loves to create fun and stress free appetizers for the holidays. This is one of them and it is a delicious addition to a holiday party spread, but can be served up year round.
Easy Honey Balsamic Shallot Tarts
Ingredients
1 sheet frozen puff pastry, thawed
3–4 medium shallots
Olive oil
Balsamic vinegar
1 teaspoon fresh thyme or finely chopped sage
Salt & pepper
150g goat cheese or garlic & fine herb soft cheese
1 egg
1 tablespoon milk or water
----For the balsamic glaze and serving----
½ cup balsamic vinegar
1–2 tablespoons Bee Kind Lemon Infused Honey
Pepper
Chopped pistachios (optional)
Instructions
Heat your oven to 350ºF and line a sheet pan with parchment paper.
Unroll the puff pastry and cut it into eight equal rectangles. Set aside in the fridge to keep cold.
Peel and slice the shallots, lengthwise or across, into approximately ¾ cm thick slices.
Working in sections about the size of your puff pastry rectangles, drizzle the parchment paper with a little oil, balsamic vinegar, and honey. Scatter each of the eight sections of oil/balsamic/honey with some thyme or sage and season with salt and pepper. Divide the shallot slices and cheese over top.
In a small bowl, beat together the egg and milk or water to make an egg wash.
Lay a rectangle of puff pastry on top of each mound and brush with the egg wash. Using the tines of a fork, press the edges of each piece of pastry down onto the parchment.
Bake for 25 minutes or until the pastry is golden brown then set aside for 5 minutes to cool slightly before carefully flipping the tarts over.
For the honey balsamic glaze, add the vinegar and honey to a pot and season with a pinch of pepper. Bring the mixture to a gentle boil over medium heat and cook down, stirring occasionally, for 8 to 10 minutes or until thickened. The glaze will thicken more as it cools so don’t go too syrupy here.
Serve the tarts drizzled with the balsamic glaze and scattered with pistachios if using.
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