Balsamic Shallot, Dolcelatte and Asparagus Tart
Serves: 4
Cost Cutting Eco Friendly Freezes Well
This one has been really whetting our appetites lately!
Ingredients:
16 shallots, peeled and halved 150g 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 glazingmethod:
- 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.
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