Balsamic glazed shallot, Dolcelatte and asparagus tart

Posted on: 04 September 2015 by 50connect editorial

It's getting late for dependable picnic weather but this heavenly mix of sweet shallot complemented by the creamy sharpness of Dolcelatte is a treat come rain or shine.

Balsamic glazed shallot, dolcelatte and asparagus tart

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.

Serves: 4
Preparation time:  15 minutes
Cooking time:  15-20 minutes


  • 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 200c /180c fan /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 tin, 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.


This recipe reproduced courtesy of

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