Shallot Upside Down Puff Pastry Tart

Serves: Six | Prep: 15 min | Cook: 35 min

Ingredients:

Shallot Upside Down Puff Pastry Tart:
1 lb shallots, peeled and halved
2 tsp olive oil
1/2 tsp salt
3/4 tsp pepper, divided
4 Tbsp butter
3 Tbsp coarse brown sugar
1 Tbsp balsamic vinegar
1 tsp fresh thyme, minced
1 puff pastry, thawed

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place peeled and halved shallots on to the prepared tray, drizzle with olive oil, salt, and 1/4 tsp pepper. Roast 10-15 minutes.

Heat sugar in a cast iron skillet over medium heat. Stir, until dissolved and sticky. Stir in butter, vinegar, thyme, and the remaining 1/2 tsp pepper. Stir, until butter melts. Remove from heat. Add shallots, cut side down.

Roll out puff pastry on a lightly floured surface slightly larger than the skillet. Place on top of the shallots and tuck in the edges. Cook 25-30 minutes, until pastry is puffed and golden brown. Let rest for 3-5 minutes before inverting the tart on to a serving dish.

***Can be served as is or topped with argula, goat cheese, and drizzle with Balsamic Glaze.

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