This glazed shallot and asparagus tart makes a perfect summer lunch, or a great picnic piece. It’s quick and easy to prepare with a delicious result. The sweet and sour shallots fuse perfectly with the fresh asparagus.
Ingredients (serves 4)
16 shallots, peeled and halved
150g asparagus tips
1tbsp olive oil
1tbsp balsamic vinegar
320g ready-rolled puff pastry
100g Dolcelatte blue cheese
A little milk or egg for glazing
Method
Pre heat oven to 200°C, /180°C fan /gas 6.
Place the 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 the asparagus if it cooks quicker than the shallots.
Add the 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, approximately 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 Dolcelatte. Brush the edges with a little milk or beaten egg and cook for approximately 15 to 20 minutes until golden and risen.
Serve warm with a watercress and rocket salad.
Recipe courtesy of ukshallot.com
