BLT Tartines with Caramelized Shallots

BLT Tartines with Caramelized Shallots

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BOTTOM CRUST recipe

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

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Bottom Crust Recipe

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

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Recipe

Ingredients

  • 3/4 cup buttermilk ranch salad dressing

  • 2 tbsp. crumbled chèvre or other goat cheese

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tsp. butter

  • 5 large shallots, thinly sliced

  • 1/8 tsp. ground black pepper

  • 6 slices bacon, cooked and crumbled

  • 4 Roma or plum tomatoes, thinly sliced

  • 1 1/4 cups mâche, 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.

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