If you’re in the mood for a tasty snack to serve at a tea, a Sunday brunch, or even as an appetizer for a rustic dinner with friends, the idea of this shallot puff pastry might be just for you. It’s very appetizing and also very easy to prepare. Sure… you need to love onions and company, but that’s obvious. It won’t be a dinner-saving recipe, as it’s not that filling, but I assure you that you will like it. Shall we bet?
Other puff pastry recipes I recommend you try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Shallot Puff Pastry
- 1 roll puff pastry (rectangular)
- 6 shallots (large – about 11 oz)
- 1 ladle broth
- 6 oz emmental (thinly sliced)
- 1.4 oz Grana Padano DOP (or Parmigiano)
- 1 sprig parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Rolling Pin
- 1 Fork
- 1 Baking Tray
- 1 Peeler or a cheese slicer
Preparation of the Shallot Puff Pastry
Unroll the puff pastry rectangle, keeping it on the parchment paper provided in the package. Gently roll over it with the rolling pin to make the pastry smooth and even, then roll the edges inward to create a low border. Prick the bottom with the prongs of a fork and transfer to the refrigerator while you proceed with the rest of the preparation.
Peel the shallots and slice the larger ones lengthwise while cutting the smaller ones in half.
In a pan, heat a few tablespoons of oil before adding the shallots and a ladle of hot broth. Cover and cook over low heat for about fifteen minutes, stirring gently from time to time. At the end of cooking, the shallots should be soft and slightly golden. Salt and pepper to taste.
Spread the thinly sliced emmental on the bottom of the puff pastry rectangle: I buy it pre-sliced, but if you can’t find it, you can slice it with a slicer or chop it coarsely because it’s hard to get thin slices with a knife.
At this point, place the cooked shallots on top of the cheese, trying to distribute them evenly over the entire surface.
Then, using a cheese slicer or peeler, make shavings from the Grana or Parmigiano and scatter them over the puff pastry.
Transfer the shallot puff pastry to a baking tray using the paper and bake in a preheated static oven at 392°F for 20/25 minutes.
Remove from the oven and sprinkle with chopped parsley before serving. Enjoy! Paola
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