Shallot & Thyme Tartlets
Shallot & Thyme Tartlets
Katie Wayne
Makes 8 tartlets

1 sheet frozen puff pastry (227g), thawed (store-bought or homemade)

4 large shallots, quartered

1 tablespoon extra-virgin olive oil

3 sprigs fresh thyme

Kosher salt and freshly ground black pepper, to taste

8 tablespoons Sabra Roasted Garlic Hummus

Egg wash, as needed

1. Preheat the oven to 425°F. Arrange the shallots, along with the thyme sprigs, cut side down in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until softened and starting to brown, 12 to 15 minutes. Allow to cool slightly; reserve the roasted thyme sprigs.

2. While the shallots are roasting, prepare the puff pastry. Unfold the puff pastry and cut into 8 squares about 11½ inches by 8 ½ inches each. (They don’t have to be perfect!) Transfer the squares to a baking sheet lined with parchment paper. Use a fork to dock (prick) each square, then chill in the fridge until ready to assemble.

3. To assemble the tartlets, spread 1 tablespoon of Sabra Roasted Garlic Hummus onto each puff pastry square, leaving a little space around the edge. Top the hummus with a few pieces of shallot. Brush the exposed edge with egg wash. Sprinkle each tartlet with some of the thyme leaves and a pinch of flaky sea salt. Return to the oven and bake until the pastry is golden, 18 to 20 minutes. Serve warm or room temperature.

234 calories

15g fat

22g carbs

5g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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