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Preheat oven to 400°F.
Unfold the puff pastry sheet and place it on a parchment-lined baking sheet.
In a skillet, sauté the sliced shallots in olive oil over medium heat until softened and lightly browned, about 8-10 minutes.
Stir in the balsamic vinegar and thyme and season with salt and pepper.
Spread the sautéed shallots over the puff pastry, leaving a 1-inch border.
Sprinkle the grated Gruyère cheese over the top.
Bake for 18-20 minutes, until the pastry is golden brown and the cheese is melted.
Let cool for 5 minutes before slicing and serving.