- 2 puff pastry sheets, thawed
- 3 cups thinly sliced shallots
- 3 Tbsp white truffle oil
- 2 Tbsp butter
- 1 Tbsp fresh thyme leaves
- 1 tsp truffle salt
- 1 tsp freshly ground black pepper
- # oz grated Gruyere cheese
Preheat oven to 375° and line a rimmed baking sheet with parchment paper or a silicone mat.
In large frying pan over medium heat, cook shallots in truffle oil and butter until tender, about 10 minutes. Add thyme, truffle salt, and season with salt and pepper.
Unfold 1 sheet of puff pastry and cut into 9 pieces. Separate each piece of dough by 1”. Grate cheese over each square. Add 1 tablespoon shallots in center of each square. Spread shallots almost to edge of dough, leaving ¼” border. Bake for 10 minutes. Repeat with second sheet of puff pastry.