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Balsamic Glazed Shallot, Dolcelatte and Asparagus Tart


Balsamic Glazed Shallot, Dolcelatte and Asparagus TartThis recipe for Balsamic Glazed Shallot, Dolcelatte and Asparagus Tart, an indulgent tart that is deceptively simple to make and uses ready-made puff pastry for speedy results, is published courtesy of www.ukshallot.com. 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.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.


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


  • Pre heat oven to 200°C / 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 sheet, 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.

Serves 4

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