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Ingredients

500g French shallots
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 sheets frozen puff pastry, thawed
Goat's cheese, to serve
Thyme leaves, to serve

Method

Step 1 Preheat oven to 200°C/180°C fan forced. Put shallots in a bowl and cover with boiling water. Set aside for 5 minutes. Drain. Peel (halve, if large).
Step 2 Heat oil in a large frying pan over medium-low heat. Cook shallots, stirring, for 10 minutes or until golden. Stir in 2 tablespoons water, balsamic and brown sugar. Season. Set aside to cool.
Step 3 Cut six 11cm-diameter discs from puff pastry. Arrange in six 2cm-deep, 8.5cm fluted tart tins. Fill with shallots.
Step 4 Bake for 20 minutes. Serve topped with goat’s cheese and thyme.

French shallot tarts

How to make French shallot tarts

Ingredients

Method