1 package frozen puff pastry (2 sheets)
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Kosher salt
1 tablespoon fresh cracked black pepper
5 to 6 sprigs fresh thyme leaves
4 whole shallots, thinly sliced
8 ounces soft garlic-flavored cream cheese, room temperature
1 egg yolk
2 tablespoons cream
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Thaw puff pastry in refrigerator until pliable. Lightly flour a cutting board and roll dough out into a rectangle. Cut each sheet into 12 squares, about 2 to 3 inches per square. Drizzle olive oil in 12 spaces on each baking sheet. Drizzle balsamic vinegar over olive oil. Sprinkle each space with salt, cracked pepper, and fresh thyme. Divide sliced shallots between 24 spots of balsamic/oil and seasonings. Place a dollop of garlic cream cheese in center of each piece of dough. Lay squares on top of shallots, cheese side down, and press into shallots. Using tines of a fork, press through dough on all sides. Repeat process using rest of pastry. Lightly whisk egg yolk and cream together and brush each pastry square with egg wash. Place pans in hot oven and bake until pastry is golden brown, about 25 minutes. Using a spatula, remove each square to a serving platter. Serve hot.
Yield: 24 pieces
