• 16 peeled and halved shallots
  • 150g asparagus tips
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 320g puff pastry
  • 100g cubed dolcelatte cheese
  • 1 beaten egg


  • STEP 1
    Preheat the oven to 200 degrees Celsius / 180 degrees fan / gas mark 6.
  • STEP 2
    Line a baking tray with greaseproof paper. Heat a frying pan over a medium heat.
  • STEP 3
    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.
  • STEP 4
    Add the balsamic vinegar and allow it to bubble and coat the shallots and asparagus. Set aside to cool.
  • STEP 5
    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.
  • STEP 6
    Spoon the mixture on inside the border and top with the cheese.
  • STEP 7
    Brush the edges with the egg and bake for 15-20 minutes.

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