GLAZED SHAL­LOT TART WITH AS­PARA­GUS & SHEEP’S CHEESE

Cuisine - - CHOP CHOP -

SERVES 6-8 / PREPA­RA­TION 15 MIN­UTES PLUS 50 MIN­UTES CHILL­ING / COOK­ING 1 HOUR

THYME PAS­TRY

Make 1 quan­tity of ba­sic pas­try, adding 2 tea­spoons finely chopped thyme leaves to the mix. Pre­pare and blind bake as above.

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

Pre­heat the oven 170°C.

Blanch the shal­lots in boil­ing wa­ter for 5 min­utes. Drain and cool slightly and peel off the skins and cut in half length­wise. In an oven­proof fry­ing pan heat the oil and but­ter, add the shal­lots cut side down and cook un­til coloured. 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. Set aside to cool.

Blanch the as­para­gus in boil­ing, salted wa­ter for a cou­ple of min­utes, drain and re­fresh in cold wa­ter. Whisk the cream and eggs to­gether and sea­son gen­er­ously with salt and freshly ground black pep­per.

Put the tart tin on a bak­ing tray. Put the shal­lots into the pas­try case, add the as­para­gus, and scat­ter with the black gar­lic. Pour over the egg mix and scat­ter with the cheese.

Bake for 35-40 min­utes un­til the cus­tard is set. Al­low to cool for at least 15 min­utes be­fore re­mov­ing from the tin and slic­ing. Serve warm or cold with a green salad.

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