Anyone got a recipe for red onion and asparagus tart?

[selfraising]

Was hoping someone might have a recipe for this. Had one a while ago and seem to have lost it

[chrissie the chippy]

sorry, I haven't, but it sounds gorgeous!

[PAULW]

Leek, red onion and asparagus tart
A classic tart using herb pastry and traditional British ingredients, including cheese, onions, leeks and asparagus.

RECIPE DETAILS

Servings:4
Prep time:30min
Cook time:40min
Dish type:Starters
Difficulty:Medium
Cuisine:British
Chef:Contestant chef
Programme:
Britain's Best Dish
Ingredients
For the pastry
226g plain flour
56g white fat (Trex or Flora)
56g margarine
Fresh sage, chopped
Cold waterFor the filling
140ml milk
140ml single cream
3 free range eggs
85g (3oz) good quality Cheshire cheese, grated
Fresh sage, chopped
Leek, chopped
Red onion, finely chopped
Asparagus tips
Salt & pepper, to season
Preparation
1. For the pastry, sieve the flour and rub in the fats. Add the chopped sage and enough cold water to form a soft dough. Wrap in tin foil and chill in the fridge for 20 minutes.

2. Once chilled, roll out and line the tart cases with the pastry. Do not cut off the excess. Place foil on top of the pastry and bake blind for 10 minutes. Then remove the foil and bake for a further 5-10 minutes. Allow to cool slightly and then remove the excess pastry carefully.

3. For the filling, combine the milk, cream, eggs, cheese and sage. Put the chopped leek and onion into the tart cases. Add the asparagus tips arranged so they are jutting out over the edge of the pastry case. Then pour the milk mixture on. Cook at 160ºC for 20 – 25 minutes until golden brown and firm to the touch.

4. Serve with a salad garnish of watercress, chicory and Chinese leaf, and a dollop of red plum chutney.

[PAULW]

Asparagus and red onion tart

Cut into eight slices

This tart is the own recipe of Paul Massingham, Head Chef of Blickling Hall in Norfolk. To make it, Paul sources local asparagus from less than 5 miles away.

Ingredients:

enough shortcrust pastry to line an 12" flan dish
1 large red onion
300g asparagus
5 eggs
300ml milk
300ml double cream
salt and pepper
Method:

Preheat the oven to 160°C/325°F/Gas Mark 3.
Trim the woody ends from the asparagus, then steam it for only 1 minute (just enough to bring out the lush green colour without cooking).
Line a 12" flan dish with the pastry and leave the edges over hanging. Bake blind for 20 minutes, or until the pastry is almost cooked in the centre.
Slice the red onion and lay in the flan dish along with the asparagus.
Beat the eggs, cream and milk together well and season with salt and pepper.
Place the flan dish on a tray in the oven, then pour the egg mixture on top until it reaches the top of the pastry. Cook for about 25 minutes, until golden.
Cut off the over hanging pastry edges. Allow to cool.
Portion into eight slices and enjoy with salad and warm new potatoes.

[selfraising]

Oooh thanks PaulW. They both look good, am printing off

[Waffler]

Don't have a recipe, but this is what I would do.
Either do it quiche like by prepping onions and asp in the same way but then including an egg and cream mix - all in a shortcrust pastry. Or do it without the quiche bit, using short crust pastry, or layered filo pastry (flies off in all directions when eaten!)
I would slice a couple of onions into wedges and gently cook off in frying pan with a little olive oil, some herbs and black pepper and a pinch of sugar (these can be roasted inthe oven in the same way). As they soften, add the asparagus - either whole or chopped, or what I do is cut it through the length in half. Cook for another couple of minutes until the asp has started to colour, then add the veg to the pastry case (blind baked if appropriate). Personally I might like to add just a little bit of goats cheese to it - esp if not cooked as a quiche.

[selfraising]

Thanks Waffler. The recipe I had previously did use pastry which I had to roll out on a baking tray but can't remember if it was puff or filo. I like the idea of goats chees!!