Asparagus, caramelised onion and Gorgonzola puff tart is a lovely light springtime ingredients. Asparagus is absolutely perfect to add colour and flavour do your dishes. Try this tart for a relaxed afternoon in the sun with friends.
Recipe by Brigitte Tomma
Asparagus, caramelised onion and Gorgonzola puff tart
- 1 x 400g roll puff pastry, thawed
- 1 egg, beaten
- 40g butter
- 4 large onions, thinly sliced
- 30ml (2 tbsp) brown sugar
- 30ml (2 tbsp) balsamic vinegar
- salt and freshly ground black pepper, to taste
- 400g fresh asparagus, trimmed and blanched
- olive oil, to brush
- 75g Gorgonzola
- handful microherbs, to garnish
Preheat the oven to 200°C and line a large baking tray with baking paper.
Transfer the pastry onto the prepared tray. Using a small knife, score a 1cm border around the edge of the pastry, making sure you don’t cut all the way through the base. Prick the base all over with a fork, brush the edges with the beaten egg and bake until puffed and golden, 10 – 12 minutes. Remove from the oven and set aside.
Meanwhile, melt the butter in a large heavy-based saucepan over low-medium heat. Add the onions and cook, stirring occasionally, until soft and lightly browned, 15 minutes. Add the sugar and vinegar and cook, stirring, until sticky and caramelised, about 5 minutes. Remove from heat, season and set aside.
To assemble the tart, spread the caramelised onions on the base of the tart. Arrange the asparagus spears in a single layer over the caramelised onions, alternating ends and tips. Brush with oil and season. Crumble the Gorgonzola on top and bake until the cheese has melted, about 8 minutes.
Scatter the tart with microherbs before serving.