Jump to Main ContentJump to Primary Navigation

Caramelised onion and asparagus tart

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

Prep: 45 minutes

Cook: 30 minutes

Serves: 6

Great with a crisp side salad

    This is perfect when you cannot face another plate of meat and potatoes! 

    Method
    • 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.

    RELATED STORIES

  • Food

    When Passover is over

    Victoria Prever

    Thursday, April 12, 2018

    When Passover is over
  • Recipes

    Baked matzah brei for Pesach

    Victoria Prever

    Thursday, March 29, 2018

    Baked matzah brei for Pesach
  • Family

    The tabs are broken, but it works for me

    Susan Reuben

    Thursday, March 29, 2018

    The tabs are broken, but it works for me
Family

Pesach with a big family: it's not easy

Gemma Blaker

Thursday, March 29, 2018

Pesach with a big family: it's not easy
Blogs

Where to eat out over Pesach

The Fresser

Thursday, March 22, 2018

Where to eat out over Pesach
Food

Make an omelette without breaking hens

Lara Balsam

Thursday, March 15, 2018

Make an omelette without breaking hens
Family

Pesach: Why it's next year in London for us

Rachel Selby

Wednesday, March 28, 2018

Pesach: Why it's next year in London for us
Blogs

Marvellous matzah balls - incredible kneidlach

The Fresser

Monday, March 19, 2018

Marvellous matzah balls - incredible kneidlach
Features

The real reason why our matzah is flat

Zvi Amroussi

Thursday, March 15, 2018

The real reason why our matzah is flat
Blogs

Matzah ball 101

The Fresser

Wednesday, March 28, 2018

Matzah ball 101
Features

Why everyday foods still need a hechsher

Rabbi Jeremy Conway

Thursday, March 15, 2018

Why everyday foods still need a hechsher
Community News

Pop-up Pesach shop to fill deli void in Leeds

John Fisher

Thursday, March 15, 2018

Pop-up Pesach shop to fill deli void in Leeds