Ingredients
Method
- Prepare the ingredients. Preheat oven to 350. Line a baking sheet with parchment paper. Peel the shallots, cut off the end, and slice thinly. Cut each puff pastry into six squares.
- Assemble the tarts. Drizzle six spots of the parchment paper with olive oil, maple syrup, salt, pepper, and sprinkle with thyme (use the puff pastry squares to roughly measure). Lay the sliced onions in the oil and cover with puff pastry. Seal the edges to the pan with a fork and brush with egg wash.
- Bake the tarts. Bake for 20-25 minutes. Cool for 5 minutes, then remove from pan. Sprinkle with more thyme and serve.
Notes
Leftovers: Keep in a sealed Ziploc bag for 4-5 days. To reheat, microwave on a plate or paper towel for 20-30 seconds.
Olive oil: This is my oil of choice for most things, but you can use any mild-tasting oil.
Maple syrup: I happen to have pure maple syrup (thank you, Costco) but the cheap stuff should work just fine here, too.
Thyme: Fresh thyme makes these super fragrant, but dried will work too—but have a very light hand, because dried thyme is much stronger than fresh.
Shallots: also called eschallots or French onions, these are small and naturally sweeter than other types of onions. Aim for medium sized ones!
Puff pastry: Can be found in the frozen dessert section of the store, often near the bottom shelves. Don’t be tempted to make it yourself. Nobody has the time for that unless you’re being paid to do it.
Egg wash: If you don’t have or use eggs, you can also brush the pastry with a little bit of milk or melted butter—but keep in mind that the melted butter will seep into the pastry so it might be a little less crisp.