BLT Tartines with Caramelized Shallots

You can serve this delectable version of a classic B.L.T at an elegant dinner party or luncheon. Puff pastry, goat cheese and caramelized shallots make this favorite flavor combination even better.
  • thaw: 40 minutes
  • prep: 20 minutes
  • cook: 15 minutes
  • bake: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 3/4 cup buttermilk ranch dressing
  • 2 tablespoons crumbled chèvre or other goat cheese
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 2 teaspoons butter
  • 5 large shallot, thinly sliced
  • 1/7 teaspoon ground black pepper
  • 6 slices bacon
  • 4 Roma or plum tomato, thinly sliced
  • 1 1/4 cup mache, Bibb lettuce or spinach leaves, torn into small pieces

Directions

  1. Heat the oven to 400°F.  Lightly grease a baking sheet.  Stir the dressing and cheese in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip in half crosswise, making 6 pastry rectangles.  Place the pastry rectangles onto the baking sheet and prick with a fork.  Spread about 1 tablespoon dressing mixture onto each pastry rectangle.

  3. Bake for 10 minutes or until the pastries are golden brown.

  4. Heat the butter in a 10-inch skillet over medium heat.  Add the shallots and cook for 15 minutes or until golden brown and caramelized, stirring occasionally.  Remove the skillet from the heat.  Stir in the black pepper and half the bacon.

  5. Divide the shallot mixture among the pastries.  Top with the tomatoes and mâche.  Drizzle with additional salad dressing and sprinkle with the remaining bacon.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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