Balsamic-glazed shallot, dolcelatte and asparagus tart
Serves: 4
Ingredients
- 16 shallots, peeled and halved
- 150g asparagus tips
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 320g ready-rolled puff pastry
- 100g dolcelatte blue cheese
- milk or egg for glazing
Method
- Preheat oven to 200C/Gas 6. Place shallots and asparagus in a griddle pan, add the oil and toss until lightly coated. Cook over a medium heat turning at regular intervals until softened and beginning to colour, remove asparagus if it cooks quicker than the shallots. Add balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.
- Unroll the pastry and place on a baking tin. With a sharp knife cut a border around the pastry, approx 2.5cm from the edge, tap the edges with a knife to separate the layers slightly and prick the middle with a fork several times.
- Spoon the shallots and asparagus onto the pastry case, inside the border and top with cubes of colcelatte. Brush the edges with a little milk or beaten egg and cook for approx 15-20 mins until golden and risen. Serve warm with a watercress and rocket salad. (recipe: www.ukshallot.com)
