- 1 pkg frozen puff pastry sheets, thawed
- 3 cups thinly sliced shallots
- 3 Tbsp white truffle oil
- 2 Tbsp butter, softened
- 1 Tbsp fresh thyme leaves
- 1 tsp truffle salt
- 1 tsp freshly ground black pepper
- 3 oz shredded Comte or Gruyere cheese
Preheat oven to 375°.
In large frying pan over medium heat, cook shallots in truffle oil and butter until tender, about 10 minutes. Season with thyme, salt and pepper.
Line baking sheet with parchment paper. Unroll and lay out 1 sheet of puff pastry. Using a pizza wheel or sharp knife, cut pastry into 9 equal pieces, like a tic-tac-toe board. Separate pieces giving them at least 1″ between squares.
Using a micro-plane, grate cheese over each square making a light layer of cheese.
Place 1 tablespoon of shallots in center of each square. Using your fingertip, gently spread shallots almost out to edge of pastry. Leave at least ¼” around edges.
Bake for 10 minutes. Repeat with second sheet of puff pastry. Serve hot or at room temperature.