Gluten Free Puff Pastry Balsamic Onion Tarts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 3 Tbsps butter
- 16 shallots
- 3 Tbsps balsamic vinegar
- 3 Tbsps honey
- 14 ozs gluten-free puff pastry
- 1 Tbsp white wine
- 1 ripe Figs (cut into small wedges)
- salt (to taste)
- To garnish
- thyme
- Thyme flower
- Crème fraiche
Preparation steps
1.
Heat the butter in a frying pan and cook the shallots slowly for about 15 minutes until slightly soft.
2.
Move the shallots to the side of the pan. Add the balsamic vinegar and honey to the middle of the pan and whisk until well blended. Toss the shallots to coat and continue cooking for 2 minutes. Leave to cool
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a large baking tray.
4.
Roll out the pastry between sheets of non-stick baking paper, about to 1/2 cm|1/4" thick. Cut out 4 rectangles. Make a shallow cut in the rectangles, 1 cm|1/2" in from the edge and all the way around.
5.
Place the drained shallots in the centre of the pastry, leaving the cut edge clear. Bake for 15 minutes.
6.
Whisk the wine into honey/vinegar mixture and simmer until it thickens slightly.
7.
Arrange the figs in the pastry cases. Brush the figs and shallots with the wine mixture and sprinkle with a little salt. Bake for a further 5 minutes.
8.
Place on serving plates and garnish with thyme and creme fraiche.
