Caramelized Shallot Tarts
Try these easy to make appetizers, Caramelized Shallot Tarts, perfect to share with friends and family.
Ingredients
- 2 Tbsp Olive Oil
- 4 oz Pancetta chopped
- 2 cups about 12 - 15 large Shallots, sliced
- 1 Puff Pastry sheet
- ½ cup Walnuts roughly chopped and toasted
- 2 - 3 oz Blue Cheese crumbles
Instructions
- In a large skillet, heat Olive Oil over medium heat. Add the chopped Pancetta and cook until crispy about 5 - 8 minutes. Remove the crispy Pancetta from pan (leaving the oil in pan), and set aside.
- Continuing to heat the oil, add the sliced Shallots to the pan and saute until soft and starting to turn golden, about 8 - 10 minutes. Remove from heat, add the crispy Pancetta back into the Shallots, and set aside.
- In a dry skillet, toast the chopped Walnuts for about 3 - 5 minutes or until just starting to color. Set aside.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- On a flour dusted work surface, carefully unfold the Puff Pastry and gently roll out to smooth out the folds. Cut into 2 inch squares and place on the parchment lined baking pan.
- Top off each pastry square with a tablespoon of the Shallot mixture, followed by a pinch of crumbled Blue Cheese and a few of the toasted Walnuts.
- Bake in the 425°F preheated oven for 10 - 12 minutes or until the edges of the pastry start to turn golden.
- Serve and enjoy!
Notes
You can substitute the Shallots for 1 large sweet onion if preferred. The sauteed Shallots/Onions, can be prepared up to 3 days ahead.You can easily freeze the tarts at the stage just before baking. Once ready to make, allow to thaw for about 30 - 45 minutes and bake as directed. You may need to add 2 - 3 minutes to the baking time.
