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Asparagus Tart

- 05 May 2006
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  • About 2 bunches of asparagus

  • 1 packet of ready-made puff pastry

  • 1 small onion

  • A little butter

  • Salt and pepper

  • Olive oil

Bring a large pan of salted water to the boil.


Trim the woody ends off the asparagus.


Drop the asparagus into the boiling water and cook for about 8-10 minutes, or until the base of the stems are just tender.


Drain well. Preheat the oven to 200C (400F, Gas mark 6).


Finely chop up the onion and sauté in a little butter until softened.


Cut the asparagus spears to about 10cm in length, reserve for later.


Put all the trimmed pieces of cooked asparagus in a food processor together with the onion. Process until finely chopped (this can be done by hand), season with salt and pepper.


Roll out the pastry thinly to about 30cm x 15cm (you will have more pastry than you need).


Place on a baking sheet and then spread the asparagus “stuffing” on to the pastry leaving a border around the edge.


Arrange the reserved spears of asparagus on top.


Drizzle with a little olive oil and season with salt and pepper.


Place in the oven until the crust puffs up and goldens.


Serve hot or warm with a spring salad.

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