Truffle Jack and Shallot Tarts

Elevate your everyday with these savory Truffle Jack & Shallot Tarts—flaky puff pastry topped with caramelized shallots and our rich, aromatic Sierra Nevada Truffle Jack. Perfect as a simple appetizer or a standout addition to any gathering.

Ingredients

6oz Sierra Nevada Truffle Jack
17.3 oz. package frozen puff pastry sheets (2 sheets per package)
6 shallots
3 medium eggs

Directions

Preheat oven to 400 degrees.
Unwrap frozen puff pastry from box. Set on a cutting board. Unfold each sheet and cover with plastic to keep from drying out.
Let defrost on cutting board for 30 minutes.
Meanwhile shred 6 ounces of Truffle Jack.
Peel and cut shallots into quarters.
Once puff pastry dough has softened, cut each sheet into 6 squares.
Whisk 3 eggs and brush the dough with the egg batter.
Press the shallots into each square and bake for 12 minutes on a parchment lined baking sheet.
At 12 minutes, add the Truffle Jack and and continue baking for 3 minutes until pastry is browned and cheese is melted and slightly crispy.
Garnish with rosemary or thyme.

Truffle Jack and Shallot Tarts

Appetizer

30 min

Serves: 12

Print Recipe

Ingredients

6oz Sierra Nevada Truffle Jack
17.3 oz. package frozen puff pastry sheets (2 sheets per package)
6 shallots
3 medium eggs

Directions

Preheat oven to 400 degrees.
Unwrap frozen puff pastry from box. Set on a cutting board. Unfold each sheet and cover with plastic to keep from drying out.
Let defrost on cutting board for 30 minutes.
Meanwhile shred 6 ounces of Truffle Jack.
Peel and cut shallots into quarters.
Once puff pastry dough has softened, cut each sheet into 6 squares.
Whisk 3 eggs and brush the dough with the egg batter.
Press the shallots into each square and bake for 12 minutes on a parchment lined baking sheet.
At 12 minutes, add the Truffle Jack and and continue baking for 3 minutes until pastry is browned and cheese is melted and slightly crispy.
Garnish with rosemary or thyme.