SHALLOT, DOLCELATTE & ASPARAGUS TART
My healthy, vegetarian tart is sure to warm up anyone on a cold winters day but also good for a picnic in the summer!
Provided by 15granta
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200 degrees Celsius / 180 degrees fan / gas mark 6.
- Line a baking tray with greaseproof paper. Heat a frying pan over a medium heat.
- Add the shallots and asparagus tips to a bowl and toss in the oil and cook for 3 minutes in the pan until softening and browning. Remove the asparagus if it cooks quicker than the shallots.
- Add the balsamic vinegar and allow it to bubble and coat the shallots and asparagus. Set aside to cool.
- Unroll the pastry and put on the tray. Using a sharp knife, score a 2.5 cm border around the pastry edges and prick the middle with a fork several times.
- Spoon the mixture on inside the border and top with the cheese.
- Brush the edges with the egg and bake for 15-20 minutes.
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