Puff pastry tart with caramelized shallots

Name: Puff pastry tart with caramelized shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Shallots; 1 glass (340 g) Orange marmalade; 8 Stem(s) Thyme; 7-10 Tbsp Salt; 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 Egg yolk (size M); 50 g sliced parmesan cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Shallots
1 glass (340 g) Orange marmalade
8 Stem(s) Thyme
7-10 Tbsp Salt
1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 Egg yolk (size M)
50 g sliced parmesan cheese
7-10 Tbsp Flour
baking paper

Directions

1
Peel and halve the shallots. Heat the orange marmalade in a pot. Add shallots and simmer for about 15 minutes while stirring. Wash the thyme, shake dry, pluck the leaves from the stalks except for something to garnish.
2
Take the puff pastry out of the fridge 5-10 minutes before processing. Season the shallots with thyme, except for a little for sprinkling, and salt. Roll out the puff pastry on the floured work surface, cut in half crosswise.
3
Cut a 1 cm wide strip from each half all around. Mix the egg yolk and 2 tablespoons of water. Spread a thin layer of egg yolk on all sides of the dough rectangles. Place the cut puff pastry strips on the rim and coat it with egg yolk.
4
Place rectangles on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove the cakes and spread the shallots evenly on the cakes.
5
Bake at the same temperature for another 10 minutes. Sprinkle the finished tart with thyme and parmesan and garnish with thyme.