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ASPARAGUS AND CARAMELISED ONION TALEGGIO TART

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Serves: 6.

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  • Gluten Free
  • Vegetarian
What does this mean?

I found this recipe in the Sunday times style section back in April this year. I made it several times when British asparagus was in season and it is incredibly delicious to eat, not to mention simple to make! The taleggio cheese is easy to find, I bought it at my local Tescos.

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Ingredients

  • 450 puff pastry
  • 3 tablespoons olive oil
  • 8 oz sliced onions
  • salt
  • pepper
  • 11 oz fresh green asparagus (trimmed weight)
  • 8 oz Taleggio cheese

Method

  1. Preheat oven to 220C/425F/Gas 7.
  2. Roll out the pastry into a thin rectangle, about 35cm x 25cm, the depth of a 10p piece. Slip it onto a baking sheet.
  3. Using a sharp knife, lightly score a line around the pastry, 2cm in from the edge to create a rim, then prick the inner rectangle with a fork.
  4. Chill for 30 minutes.
  5. Heat the oil in a frying pan and gently saute the onions for 10 mins until meltingly soft. Season and set aside.
  6. Trim the asparagus, cutting off the tough ends of the stems, then drop into a pan of boiling, salted water and cook for 3-5 minutes or until al dente. Drain and spread out to cool on some kitchen paper.
  7. Spread the sauted onions over the pastry, taking care not to cover the rim. Arrange the asparagus on top in one layer, lining them up like matchsticks next to each other.
  8. Remove the rind of the taleggio cheese, slice it finely and dot it over the asparagus filling. Immediately place in the centre of the oven and bake for about 10 mins, then reduce the temperature to 200C/400F/Gas 6 and cook for a further 8-10 mins or until the pastry is crisp and the cheese is bubbling.

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