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RECIPE

Caramelised onion and asparagus tart

This simple tart makes a light lunch and is elegant enough to serve to guests.

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  • place PRE 45 minutes
  • place COOK 30 minutes
  • place SERVES 6
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This is perfect when you cannot face another plate of meat and potatoes! 

  • Heat oven to 200°C (180°C fan). Put the butter or margarine in a bowl with the dry ingredients and rub together.
  • Add the beaten egg, and mix until the mixture begins to clump together. Gather into a ball with your hands, and knead it well until smooth and free from cracks.
  • Flatten the dough into a block about 2cm thick. If not using immediately refrigerate until using.
  • Roll it out until it is about 1cm thick and use it to line a 25cm tart tin or dish. Refrigerate until firm — about 30 minutes and then line the tin with baking parchment and baking beads and blind bake the case until the base is light golden – this should take 15 minutes with the beads in and a further 5 once you have removed them.
  • Leave to cool in the tin on a wire rack. 
  • Remove the woody ends from the asparagus and wash. Steam or boil them until soft — only a few minutes then drain on kitchen paper and reserve.
  • In a frying pan, with 60ml of sunflower oil, fry the onion until golden. Add the sugar, stir well and continue cooking until the onions are caramelized.
  • Then spread the caramelised onions all over the base and arrange the asparagus into a nice pattern. Cook again for 6 - 8 minutes at 200°C. Add salt and pepper.
Great with a crisp side salad
Ingredients

For the base

250g cake or fine matzo meal

150g butter or margarine, softened

1 egg, beaten

 A pinch of salt

 

For the filling

60ml olive oil

3 large onions or 5 small onions, sliced

2 tbsp sugar

500g asparagus

Salt and pepper

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