Want a drool worthy appetizer to serve at your next event? These popovers are the ticket! Puffed pastry laced with shallots, herby cheese, a hint of balsamic vinegar, and fresh thyme…these are a savory treat that will leave everyone coming back for more.
1 sheet of ready-rolled puff pastry
3 banana shallots – peeled and sliced in half from root to tip
a little olive oil
a little balsamic vinegar
fresh thyme
salt and pepper
1 egg, beaten with a splash of milk
1 package of Boursin Garlic & Fine Herb Cheese
Preheat oven to 350.
Roll out the puff pastry. Divide into 8 even rectangles and set aside.
On a cookie sheet, place a large sheet of parchment down and drizzle about a teaspoon if olive oil and a few dashes of balsamic vinegar in 4 sections. To the top of the oil and balsamic, sprinkle each area with salt and pepper and add a bit of fresh thyme.
Lay shallots onto the oil/seasoned mixture. Take one rectangle of pastry and slather it with a teaspoon of the Boursin cheese and lay down onto the onions. Repeat with the remaining pastry. (Note: I put 4 per cookie sheet.)
Go around each pastry tart with a fork making indentations around edges to seal.
Brush each tart with the egg wash and bake for 25 mins or until puffed and golden. Once out of the oven allow them to cool for about 5 mins and then flip them over with a flat spatula. Serve warm and thank me later.
