Author Notes: This puff tart can be made in no time with a prepared puff pastry or one that's homemade, if you're feeling adventurous. The sweet, honey-balsamic caramelized shallots, paired with the herbs and salt make for a perfect small bite. This sucker pairs great with a chilled, dry white wine. —Mary Catherine Tee
puff pastry, prepared
tablespoons balsamic vinegar
splashes white wine
tablespoons rosemary, chopped
coarse salt, to taste
- Preheat oven to 400 degrees. If you're using frozen puff pastry, now would be a good time to take it out of the freezer to let it thaw.
- In a large skillet, melt butter over medium heat.
- While butter is melting, trim roots and tops from shallots and peel away papery skin. Throw in pan and toss shallots to coat with butter.
- Cook over medium heat for 15 minutes, turning occasionally, until the shallots are golden brown and slightly soft.
- Once shallots are golden, move shallots to the side of the pan. In the center, add balsamic vinegar and honey. Whisk until sauce is well blended. Toss shallots to coat and continue cooking for a few minutes. Turn heat to low.
- Arrange shallots on puff pastry, coating both sides with sauce as you're transferring them from the pan. Reserve any extra sauce for finished tart.
- Place pastry in the oven and cook for about 20 minutes.
- Meanwhile, whisk in a splash of white wine to honey-butter-vinegar mixture and let simmer until it thickens slightly, about 10 minutes.
- After 15 minutes, take pan out of the oven, brush with more sauce and sprinkle with rosemary and coarse salt. Place in the oven again and bake for 5 minutes more.
- Remove from oven. Once pastry has cooled slightly, drizzle with any remaining sauce, cut to your liking and serve immediately.
- This recipe was entered in the contest for Your Best Tart