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This asparagus tart recipe may seem a simple combination but the flavors at play truly harmonize. Woody asparagus contrasting nicely with the sharpness of the red onion and the strong, creamy flavor of blue cheese. Served as a brunch item, luncheon or dinner main dish with a leafy green salad and most certainly a well chilled bottle of clean, fresh, crisp white wine.

Asparagus, Red Onion and Blue Cheese Tarts

Serves 2

Total time: 45 minutes, plus 30 minutes resting time

Ingredients

 

Tart Pastry

14 oz of plain flour

1 pinch of salt

2 sticks of unsalted butter, cold and diced

2 eggs

iced water

1 tsp milk

(or use pre made pie crust; chilled, rolled up) 

Tart Filling

4 oz of blue cheese, cut into 4 thin slices 

4 fl oz of double cream

1 tsp chives, chopped

1 egg

1/2 red onion

4 asparagus spears

olive oil

salt

black pepper, freshly ground

Non-typical Equipment Needed

2 - 4 inch tart tins with removable bottoms (or more if you are doubling or tripling the recipe)

To Plate

2 oz of rocket or baby lettuce leaves

olive oil

balsamic vinegar

Preparation

Pastry

To make the pastry, sift the flour and salt in a mixing bowl and add the diced butter. Cut the butter into the flour with a fork or pastry cutter until it resembles breadcrumbs.

Add 1 egg, mix well, then add some ice water, a spoonful at a time, just until the pastry comes together. Form the pastry into a ball, just pull it together, don't work it. Wrap the pastry in plastic wrap, gently flatten and rest in the fridge for 30 minutes before rolling out.

Preheat the oven to 350°F. Roll out the pastry to 1/8 inch thickness. Line the individual tart tins with the pastry, making sure the pastry goes right up to the edge of the tins.

Blind Bake.  Cover the pastry with parchment paper, then fill with dry rice or baking beads. Bake in the oven for 15 minutes, then remove the cling film and rice/beads.

Whisk 1 egg with the milk and brush the egg wash over the tarts. Place back in the oven for 2 minutes or until golden brown. Remove from the oven and turn up the oven to 375°F.

Tart Filling

Slice and sauté the onion in a pan with a little olive oil for about 5 minutes.

Crack the egg into a bowl and whisk together with the double cream and chopped chives. Season with salt and pepper.

Lay the asparagus in the tarts as shown above with the tips hanging out over the edge of the tart shell and add the red onions. Carefully pour the egg mixture on top and place in the oven. Cook for 10 minutes, or until set. (Place the tarts on a lipped cookie sheet or pan to catch any spills).

Remove from the oven and place the blue cheese slices on top of the tarts. Place back in the oven until the cheese just melts.

Plating/Presentation

Serve the tarts warm with some rocket (leafy greens) drizzled with olive oil and balsamic vinegar.

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