GLAZED SHALLOT TART WITH ASPARAGUS & SHEEP’S CHEESE - Cuisine Magazine - From New Zealand to the Wor

Ingredients

• 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