Balsamic Shallot, Dolcelatte and Asparagus Tart
Serves: 4
Cost CuttingEco FriendlyFreezes Well
This one has been really whetting our appetites lately!
Ingredients:
16 shallots, peeled and halved150g asparagus tips
1 tbsp olive oil
1 tbsp balsamic vinegar
320g ready-rolled puff pastry
100g vegetarian Dolcelatte
blue cheese, cut into cubes
a little milk or egg for glazing
method:
- Preheat the oven to 200C/400F/Gas 6. Place the shallots and asparagus in a griddle pan, add the oil and toss. Cook until softened.
- Add the balsamic to the pan and allow to bubble, then set aside.
- Unroll the pastry on a baking tin. Cut a border around, tap the edges with a knife and prick the middle.
- Spoon the shallots and asparagus onto the pastry, and top with Dolcelatte. Brush the edges with a little milk, and cook for around 15-20 minutes, until golden and risen.
