Truffle Jack and Shallot Tarts
Cook time – 15 minutes
Total – 30 minutes
6oz Sierra Nevada Truffle Jack
17.3 oz. package frozen puff pastry sheets (2 sheets per package)
3 medium eggs
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.