21 May 2018 / 2 Comments
Debbie’s roasted onion and asparagus tart
I am so thrilled to introduce this veggy spring tart to you guys, a recipe that was created by my wonderful friend Debbie from Salted Mint blog.
I’ve known Debbie for few good years now and she never stops inspiring me with how she pairs the flavours and comes up with genius food ideas!
She joined us at ‘The art of food stories’ Workshop that I hosted along with Rachel Korinek at the end of April, to cook a storm in the studio’s kitchen and feed 11 incredible women that attended the event. We had a blast! And the food was out of this world!!!! You know those kind of recipes that you try for the first time, and they spoil your taste buds so bad that no matter what you do, you cannot stop thinking about their flavours. Every single dish was exactly that.
Debbie prepared for us a gorgeous cheeseboard, the farmers market green salad with lemon and poppy seed dressing, slow cooked beef and 4 cheese lasagne (with a phenomenal secret ingredient – cinnamon!!!) as well as the ROASTED ONION AND ASPARAGUS TART that you can find the recipe for in this post.
IT IS HEAVEN!
What I truly love about this recipe (as well as the flavour!) is that it takes 10 minutes to make (!!!), 20 more minutes in the oven and you have an insanely delicious dish, that celebrates seasonal ingredients, ready on the table in less than half an hour. WINNER!
Do you love food photography? Interested how I made this background?
Check out my super easy tutorial ——> here
You can find the original recipe on Debbie’s blog —-> here.
Check her out – this woman is amazing!
- 1 sheet puff pastrythawed if using frozen
- 1 egg beaten
- 3 Tablespoons fresh thyme leaves picked
- 3 Tablespoons onion jam
- 2 bunches asparagus
- 1/2 bunch tender stem
- handful of edamame beans
- 2 Tablespoons mixed seeds
- 1 cup mixed pea shots and tiny beetroot leaves or any mixed leaves
Preheat the oven to 200C. Roll the puff pastry onto a piece of baking paper and place on a baking tray.
Leaving 1 inch around the edge of the tart, gently score a border, being sure to not cut all the way through the pastry. Brush the pastry with the beaten egg and sprinkle with the seed mixture and 1 tablespoon of the thyme leaves.
Spread the onion jam over the base of the tart and leave the edge clean.
Lay the asparagus width ways down the centre of the tart and top with tender stem and edamame beans Add the remainder of the thyme leaves.
Bake the tart for 20-25 minutes. The vegetables will be golden and just starting to char in some spots and the pastry will be golden and flaky.
Top with pea shots or tiny beetroot leaves or mixed leaves.