1 sheet frozen puff pastry, thawed
Marie’s Balsamic Viniagrette
1-2 shallots, sliced
1 tbsp fresh thyme
¼ cup fig preserves
½ cup goat cheese
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Drizzle a tablespoon of vinaigrette into 8 spaces and top with a small amount of thyme. Place 1-2 slices of shallots on top followed by a little fig preserves and goat cheese.
Roll out the puff pastry and divide into 8 even rectangles. Take 1 rectangle of puff pastry and place it on top of each shallot pile. Use a fork to make indentations around the edges to seal.
Brush with eggwash and bake until golden, about 25 minutes.
Remove from oven and let rest for 5 minutes. Run a knife under each tart and flip.