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Balsamic Glazed Shallot, Dolcelatte and Asparagus Tart

Perfect for summer entertaining and picnics, this simple tart is quick and easy to prepare with a delicious result. The sweet and sour shallots just melt in the mouth.

Lifeandsoullifestyle.com - Foodporn

Serves: 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes

You’ll need


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
A little milk or egg for glazing

What to do

  • Pre heat oven to 200c /180c 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, approx 2.5 cm 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 approx 15 – 20 minutes until golden and risen.
  • Serve warm with a watercress and rocket salad.

 

Credit: www.ukshallot.com

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