Asparagus and Onion Tart
The Asparagus and Onion Tart is a delightful and elegant dish that perfectly marries the sweetness of caramelized onions with the fresh, green crispness of asparagus.
Ingredients
- 1 sheet puff pastry thawed
- 2 tbsp olive oil
- 2 large onions thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- salt to taste
- black pepper to taste
- 150 g asparagus trimmed and cut into 3-inch pieces
- 1 cup Gruyère or Swiss cheese grated
- 1/4 cup Parmesan cheese grated
- 1 tsp fresh thyme leaves
For egg wash:
- 1 egg beaten
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to fit a tart pan or a baking sheet. Place it in the pan or on the sheet, and with a fork, prick the pastry all over. Chill in the refrigerator while you prepare the filling.
- Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions, balsamic vinegar, sugar, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the onions are soft and caramelized. Remove from heat and let cool slightly.
- Blanch the Asparagus: In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and slightly tender. Drain and immediately rinse under cold water to stop the cooking process. Pat dry.
- Assemble the Tart: Remove the puff pastry from the refrigerator. Spread the caramelized onions evenly over the pastry, leaving a small border around the edges. Sprinkle the Gruyère or Swiss cheese over the onions. Arrange the asparagus pieces on top of the cheese. Sprinkle with Parmesan cheese and thyme leaves.
- Bake the Tart: Brush the edges of the puff pastry with the beaten egg. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Serve: Let the tart cool for a few minutes before slicing. Serve warm or at room temperature.
- Dobar tek!