Upside-down shallot tartlets 
These shallot, cream cheese and puff pastry tartlets make perfect canapés for a Christmas party, or any other kind of party for that matter!
Ingredients
- 10 small shallots, peeled and halved 
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar 
- pinch of sugar
- sunflower oil 
- few sprigs fresh thyme 
- 1 x 320g/11½oz packet ready-rolled puff pastry 
- 150²µ/5½´Ç³ú garlic and herb cream cheese (such as Boursin)
- 1 free-range egg, beaten 
- salt and freshly ground black pepper, to taste 
Method
Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. 
Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. 
Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. 
Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. 
Recipe Tips
Use a butter knife or palette knife when you flip them to avoid losing the shallot half!
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