Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Heat Herbes de Provence Olive Oil in a large frying pan over medium heat, add shallots and gently sauté until just beginning to soften (do not let them brown), about 5 minutes

3. Increase heat to med-high and add Pomegrante Quince White Balsamic. Cook until all liquid is evaporated then set aside to cool (before the shallots start browning - the caramelizaton will happen during the baking process)

4. On a lightly floured surface, roll out puff pastry into a large (1’x'1’) square until it is about 1/8” thick, then use a butter knife to cut it into 9 equal squares (about 4”x4” each)

5. Drizzle small amounts of honey onto the parchment lined baking sheet, creating 9 separate honey drizzles.

6. Sprinkle ½ of the fresh thyme leaves, salt and pepper over each honey drizzle. Distribute the cooked shallots evenly among the honey drizzles, followed by 1-2 thin slices of gruyere cheese. Place a puff pastry rectangle on top of each onion and cheese stack.

7. Brush the top of each puff pastry tart with beaten egg wash. Transfer the baking sheet to the preheated oven and bake for approximately 20 minutes, or until the tarts are nicely browned and puffed up.

8. Once baked, remove the tarts from the oven and carefully flip each one over using a spatula. Drizzle additional honey or hot honey over each tart and sprinkle with more fresh thyme leaves. Allow the tarts to cool slightly before serving. They are best enjoyed fresh and warm.