Shallot & Thyme Tartlets

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shallot thyme tartlets4
Katie Wayne


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

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.

Nutrition Facts
  • 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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