These impressive looking shallot tartlets are so quick and easy to make and absolutely delicious for lunch or as a dinner party starter. Our Mellow Yellow Balsamic dressing caramelises with the banana shallots to form the perfect combination with the flaky puff pastry. Be sure to make plenty as they’ll be very popular with your family or guests!
This recipe is made with our Balsamic Vinegar Dressing. By partnering Farrington’s Mellow Yellow cold pressed rapeseed oil with Aspall Apple Balsamic vinegar, we have created a modern British twist on the classic Italian salad dressing.
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Makes 6 tartlets
1 sheet ready rolled puff pastry 325g
9 banana shallots peeled and halved lengthways
125g garlic and herb cream cheese
Mellow Yellow Balsamic Dressing
1 Sheet greaseproof paper
Preheat the oven to 190°C.
Your pasty sheet is big enough to make six tartlets but if your baking tray isn’t big enough to bake 6 at a time (as you will need to have a small gap between each of the tarts), just bake them in two batches.
Cut your sheet of puff pastry into six equal sized squares, don’t allow it to get warm as it will be difficult to handle.
Place the sheet of greaseproof paper on a baking tray and drizzle some of the balsamic dressing (around a teaspoon per tart) spaced out in 6 areas of the tray. Place three shallot halves cut side down on top of each of the dressing drizzles. Spread some of the cream cheese onto the puff pastry square and place on top of the shallots (cream cheese side down). Repeat with the whole tray and then lightly press down the edges with a fork.
Bake for 20-25 minutes until puffed and golden brown.
When baked, cut the paper around each tartlet and carefully turn over so that the shallots are on top before peeling off the paper.
Serve with green salad and drizzle with extra balsamic dressing.