Ingredients
Fresh shallots, thinly sliced
Butter (melted) or 1 egg, beaten (for brushing)
Freshly grated Parmesan, to serve
Directions
Preheat the oven to 200°C and line a baking tray with baking paper.
Cut the puff pastry into 12 x 15cm rectangles.
Spoon 1 tablespoon of Beerenberg Caramelised Onion Jam directly onto the baking paper, leaving enough space between each tart.
Sprinkle a generous amount of grated tasty cheese over the jam, then top with a few slices of fresh shallot.
Place a pastry rectangle over each filling, gently pressing around the edges. Lightly score a border around the edge of each pastry. Brush the tops with melted butter or beaten egg.
Bake for 15 minutes, or until the pastry is puffed and golden brown.
Carefully invert the tarts onto a serving plate so the caramelised onion topping is facing up. Finish with an extra spoonful of Beerenberg Caramelised Onion Jam and a generous grating of fresh Parmesan before serving.
