Name: Shallot, Rainbow Chard & Ricotta Tart
Cook time: 45 min
Yield: 4
Ingredients: 1kg/2¼lb banana shallots, peeled and halved lengthways; Vegetable oil; ½ bunch fresh thyme; Sea salt and freshly ground black pepper; 2 tbsp balsamic vinegar; 50ml/2fl oz milk; 1 tsp butter; 50m½fl oz vegetable stock; 150g/5oz rainbow chard; 1 x 320g packet puff pastry ready-rolled sheet; 100g/4oz fresh ricotta cheese; Beaten egg, to glaze

VMG Recipes