Shallot, dolcelatte & asparagus tart

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.