GLAZED SHALLOT TART WITH ASPARAGUS & SHEEP’S CHEESE
THIS WEEKEND Make basic shortcut pastry
tags:shallot, tart, asparagus, sheep's cheese
Serves
6 - 8Preparation
15 min plus 50 minutes chilling timeCook
1 hrIngredients
THYME PASTRY | |
Make 1 quantity of basic pastry (see link above), adding 2 teaspoons finely chopped thyme leaves to the mix. Prepare and blind bake. | |
FILLING | |
12 shallots, stem and root end removed | |
1 tablespoon olive oil knob butter | |
2 tablespoons red wine or balsamic vinegar | |
1 teaspoon brown sugar | |
1 bunch asparagus, ends trimmed and sliced on the diagonal | |
150ml cream (or use milk if preferred) | |
4 eggs | |
4 cloves black garlic, sliced | |
50g sheep’s or goat’s cheese, crumbled |
Click to view the BASIC PASTRY recipe.
Instructions
1. | Preheat the oven 170°C. |
2. | Blanch the shallots in boiling water for 5 minutes. |
3. | Drain and cool slightly and peel off the skins and cut in half lengthwise. |
4. | In an ovenproof frying pan heat the oil and butter, add the shallots cut side down and cook until coloured. |
5. | Add the vinegar and sugar and cook for a few minutes (adding a splash of water if it starts to dry out), then put into the oven and bake for 20 minutes. |
6. | Set aside to cool. |
7. | Blanch the asparagus in boiling, salted water for a couple of minutes, drain and refresh in cold water. |
8. | Whisk the cream and eggs together and season generously with salt and freshly ground black pepper. |
9. | Put the tart tin on a baking tray. Put the shallots into the pastry case, add the asparagus, and scatter with the black garlic. |
10. | Pour over the egg mix and scatter with the cheese. |
11. | Bake for 35-40 minutes until the custard is set. |
12. | Allow to cool for at least 15 minutes before removing from the tin and slicing. |
13. | Serve warm or cold with a green salad. |
Recipes & food styling Ginny Grant / Photography Aaron McLean Styling Fiona Lascelles
Please login to comment.