Food My Muse

0 First, add the shallots to a lightly oiled and preheated pan and caramelize for 25 minutes on low. Add in nutmeg, thyme, salt, Tamari and balsamic. Sauté 5 minutes on medium low. Then, add in butter and turn heat off.
1 Secondly, roll out puff pastry and cut it into rounds, I used a 5 inch.
2 To a baking sheet lined with puff pastry add 4 slivers of butter and 1/2 tsp of cane sugar to each.
3 Then, arrange the onion wedges in flower shape over the butter. Press them into the butter.
4 Top each onion flower with the shallots and gruyere. Add the pinch of cayenne on top. Then, wrap each one with puff pastry, tucking in the edges.
5 Brush with egg wash and using a fork pinch the top.
6 Then, bake at 400F for 25-27 minutes or until the pastry is very golden.
7 Add the balsamic to a saucepan and reduce by half. Then, add in Tamari, seasoned salt and cook 1 more minute. Turn heat off, add butter and emulsify it.
8 Lastly, carefully flip the tarts and torch or broil for a minute. Drizzle the butter, add chives and that’s it.