Shallot & Thyme Tartlets

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.