Balsamic Glazed Shallot, Dolcelatte
and Asparagus Tart
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.
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.
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
heat oven to 200°C / Gas 6.
the shallots and asparagus in a griddle pan, add the oil
and toss until lightly coated.
over a medium heat turning at regular intervals until softened
and beginning to colour, remove the asparagus if it cooks
quicker than the shallots.
the balsamic vinegar to the pan and allow to bubble and
coat the shallots and asparagus. Set aside and allow to
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.
the shallots and asparagus onto the pastry case, inside
the border and top with cubes of Dolcelatte.
the edges with a little milk or beaten egg and cook for
approx 15 - 20 minutes until golden and risen.
warm with a watercress and rocket salad.
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