Shallot Dolcelatte Asparagus Tart Recipes

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

INDULGENT SHALLOT TART

Steps:

• Preheat the oven to 350 degrees F.
• Lay the prepared shallots on a baking sheet, drizzle over 1 tablespoon of the olive oil and the balsamic vinegar, then sprinkle over 1 tablespoon of the whole thyme leaves and the sea salt. Gently mix until the shallots are well coated. Cover with foil and roast for 20 minutes, then uncover, toss gently, and cook for a further 10 minutes, until the edges of the shallots start to turn golden brown. (Maybe a little more or less, depending on the size of shallots as they can vary in size).
• Place a clean baking sheet in the oven to heat up. This will allow the base of the pastry to cook and become crisp underneath.
• To make the sauce, add the remaining 1 tablespoon olive oil and the 1 tablespoon chopped thyme leaves to a medium pan over medium heat and let it heat up.
• Meanwhile, to a measuring cup, add the plant-based milk, cornstarch, vegetable bouillon powder and whole-grain mustard and whisk with a fork. Then gradually pour into the saucepan, stirring constantly with a wooden spoon. Add the white wine and allow the sauce to gently bubble and simmer to cook off the wine and allow the sauce to thicken so it coats the back of the wooden spoon, 4 to 5 minutes. Turn off the heat.
• Take the shallots out of the oven and turn the temperature up to 400 degrees F.
• Gently fold the roasted shallots into the sauce, taking care they hold their shape.
• Unroll the puff pastry and roll out so it fits into a rectangular 11-by-8-inch fluted tart tin with a removable bottom (if your pastry came as 2 sheets, press them together to create 1 large sheet). Place the pastry in the tin and gently push into the corners. Prick the base of the pastry several times with a fork.
• Sprinkle over the cooked lentils then gently arrange the shallots on top in a vertical pattern for presentation. Drizzle over any remaining sauce.
• Place the tart tin on the heated baking sheet in the oven and bake until the pastry is cooked through and golden brown, about 40 minutes.
• Remove the tart from the oven, gently push up the base to remove the tart from the tin and slide onto a serving platter or wooden board. Garnish with the final tablespoon of whole thyme leaves. Slice into 4 or 6 pieces, depending on preferred serving size.

SHALLOT, DOLCELATTE & ASPARAGUS TART

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.

ASPARAGUS WITH SHALLOT BUTTER

Steps:

• Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
• Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
• Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

ASPARAGUS WITH SHALLOTS

Steps:

• Snap off tough ends of asparagus.
• If asparagus is thick, old or tough, peel bottoms.
• Add asparagus to pan of boiling salted water.
• Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
• Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
• Sprinkle with shallots and parsley.
• Salt slightly.

ASPARAGUS, BACON & SHALLOT TART

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

SHALLOT, DOLCELATTE & ASPARAGUS TART

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.