Pear, Jerusalem Artichoke And Shallot Flan Recipe

• 4 piece puff pastry, docked, cut into 3 1/2 to 4 inch diameter rounds, 1/8 inch thick
• 4 lrg shallot, peeled, halved, and, minced
• 1 lrg jerusalem artichoke, peeled, and, minced
• 1 med ripe Bosc pear, or possibly, Packham, peeled, cored, and, minced
• 2 Tbsp. extra virgin olive oil
• 1 c. sugar
• 2 Tbsp. water
• 1 Tbsp. butter
• 1 Tbsp. red wine vinegar
• 1 Tbsp. thyme, leaves
• 4 x 3 inch discs of parchment paper
• 4 x 4 inch cast iron skillet

Directions