Author Type: Chef
Serves 4
Ingredients –
1 packet ready rolled puff pastry
750g red onions, peeled and thinly sliced
60g butter
2 tbsp olive oil
3 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
2 tsp soft light brown sugar
2 bunches Australian asparagus
1 egg, beaten
Method –
Preheat oven to 200 degrees Celsius. Melt the butter with the oil in a saucepan. Add the onions, stir well to coat with butter, cover and cook on a gentle heat for 30 minutes or until completely soft, stirring from time to time. Add the herbs and sugar, increase the heat and cook until the onions are caramelised. Leave to cool, discarding the herb sprigs and bay leaf.
Place the ready rolled puff pastry sheet on a lightly greased baking tray. Using a sharp knife, score a 2cm deep border around the outside of the pastry, making sure you don’t cut all the way through.
Wash asparagus, remove woody ends and cut in half. Pile the caramelised onions onto the centre of the tart and spread to the inner edge of the border. Place the asparagus on top, season and drizzle with olive oil. Brush the border with the beaten egg to glaze and bake in the preheated oven for 20 minutes until the pastry is risen and golden brown. Turn the oven down to 180 degrees Celsius and bake for a further 20 minutes or until the pastry is cooked through.
Australian Asparagus, October 2007