Balsamic-glazed shallot, dolcelatte and asparagus tart   Print 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 … Continue reading Balsamic-glazed shallot, dolcelatte and asparagus tart