Upside-Down Shallot And Mushroom Tartlets

• 3/4 cup sugar
• 2 1/8 tablespoons butter
• 2 3/16 cups shallots peeled and whole
• 6 3/4 tablespoons balsamic vinegar
• fresh thyme
• 1 sheet puff pastry
• olive oil
• 2 1/3 cups mixed mushrooms
• 2 garlic cloves diced
• salt
• ground black pepper

1. In a heavy-bottomed pan, add the sugar. On low heat, stir constantly until melted then add the butter, continually stirring.
2. Add the shallots, vinegar, and a few thyme leaves. Simmer on very low heat until the shallots are softened and completely covered in the caramel. Let cool.
3. Preheat the oven to 180 degrees Celsius.
4. Divide the shallot mixture into 4 individual tart pans.
5. Cut circles of puff pastry a little larger than the tart pans. Top each tart with puff pastry and tuck the edges into the tart pan.
6. Bake 15 minutes until the pastry is golden and puffed.
7. Separately, in another skillet, heat a drizzle of olive oil and add the mushrooms, garlic, and a little thyme until softened. Salt and pepper to taste and set aside.
8. Let the tartlets sit for 5 minutes, then unmold them. Flip over so the puff pastry is on the bottom. Top with some of the mushroom mixture and serve.

sugar, butter, shallots, balsamic vinegar, thyme, pastry, olive oil, mixed mushrooms, garlic, salt, ground black pepper

Taken from www.yummly.com/recipe/Upside-down-Shallot-and-Mushroom-Tartlets-626797 (may not work)