Asparagus and onion tart
Preparation Time: 30 minutes
Cook Time: 55 - 70 minutes
Serves: Serves 4 - 6
Asparagus and Caramelized Onion Tartlets make a tasty appetizer for Easter!
Ingredients
Pastry
250ml (140 g) Snowflake cake flour
5ml salt
125g butter or margarine
215g can cream-style sweetcorn
Filling
45ml butter or margarine
3 medium onions, coarsely chopped
420g can asparagus salad cuts, drained or 125 g fresh
250ml (100 g) grated cheddar cheese
250ml sour cream
15ml chopped fresh thyme or 5 ml dried
2 extra-large eggs, beaten
1ml Salt and freshly ground black pepper to taste
Method
- Pastry: Sift flour and salt together. Rub in butter until mixture resembles fine breadcrumbs. Add sweetcorn and mix well. Spread onto base and against sides of a greased 24 cm ovenproof pie dish. Refrigerate for about 10 minutes.
- Filling: Melt butter in a medium, heavy-based frying pan. Add onions and sauté for a few minutes until soft. Remove from heat and leave to cool slightly.
- Spoon onions onto pastry base. Top with asparagus and sprinkle cheese over. Whisk eggs, sour cream, thyme and seasoning together. Pour over filling.
- Bake in a preheated oven at 180 °C for 45 - 60 minutes, or until set and golden brown. Serve warm.
