Vegan asparagus and onion tart
April 22, 2020
: 6-8
: 45 min
: 20 min
: Easy
Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.
Ingredients
- 2 large onions, thinly sliced
- 4 sprigs of rosemary (or thyme)
- 2 tablespoons high-quality extra virgin olive oil
- 4 garlic cloves, crushed
- 1 sheet Jus-Rol puff pastry (suitable for vegans)
- 12 black olives, stones removed and roughly chopped (we used Oliveology’s Kalamata Olives with Orange and Herbs)
- 1 tablespoon capers, drained
- 6 green asparagus, woody ends removed
Directions
- Step 1 Put the onions, rosemary, olive oil and garlic in a large pan. Cook them gently over low heat for 40 minutes, until soft and sweet. They may need the occasional stir. Remove the herb sprigs and set aside.
- Step 2 Preheat the oven to 220 degrees Celcius (fan force) and bring the pastry to room temperature.
- Step 3 Line a baking tray with baking paper. Lay out the pastry and lightly score a 2cm border from the edge.
- Step 4 Spread the onion mixture inside the border and scatter over the olives and capers. Evenly lay the asparagus across the top, alternating top and tail.
- Step 5 Bake for 20 minutes (or until the pastry rises and becomes crisp and golden).
Variations:
- For a vegetarian version, dollop teaspoons of good quality ricotta on the tart before adding the asparagus.
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