Caramelized Shallot Tarts

Mushroom puff pastry appetizers on baking tray.

Little Figgy Food

5 from 1 vote

Try these easy to make appetizers, Caramelized Shallot Tarts, perfect to share with friends and family.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 2 1/2 - 3 doz.

Ingredients Method Notes

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

Method

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.

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