2 sheets all butter puff pastry (additive free ideally)
4 tbsp olive oil
4 tsp balsamic glaze - try to use an organic / ‘no nasties’ glaze
8 x french shallots, peeled and halved (double if they are really small)
⅓ cup fresh thyme
Pinch salt and pepper
1 egg, beaten
NUTRA ORGANICS PRODUCTS
- Preheat your oven to 200c and line your baking tray with baking paper
- For each tart, drizzle around 1 tbsp of olive oil, about a tsp drizzle of balsamic glaze, a sprinkle of broth powder and a pinch of thyme, salt and pepper.
- Arrange your shallot halves onto the mixture and top with a rectangle piece of puff pastry that is big enough to cover the shallots. Brush with some egg wash and bake for 20 minutes or until golden brown.
- Once baked, let cool slightly. With a bench scraper, carefully flip the tarts. Top with a sprinkle of parmesan cheese.
Ready in: 30 mins
Difficulty level: Easy-peasy