Asparagus, Pea and Red Onion Tart

Servings: Makes: 4 servings

Nutritional Information:

Per 100g

Calories 128 Fat 7.8g Saturates 1.9g Sugars 4.7g Salt 0.24g Protein 3.4g




For the onions, heat 2 tablespoons of the oil in a medium, non-stick, heavybased frying pan. Add the onions and season. Sweat for several minutes before sprinkling over the dried thyme and sugar. Once the onions begin to soften, add a dash of red wine vinegar. Add the remaining oil if necessary and allow to sweat gently for 30 minutes until completely soft.


Meanwhile, to make the pea purée, place the peas in a bowl, cover with freshly boiled water and leave to sit for a few minutes. Drain the peas and place in a food processor along with the chopped mint, olive oil and lemon juice. Season and blitz to form a coarse purée. Set aside.


Preheat the oven to 200°C (Gas Mark 6, 400°F). Cut the pastry sheet into 4 equal rectangles and place on 2 baking trays.


Leaving about a 1cm border around the edge of each pastry rectangle, spread a quarter of the pea purée over each square followed by a quarter of the caramelised onions. Arrange the halved asparagus spears over the onions - you should be able to fit 5 halves on each tart. Drizzle with a little olive oil, season and bake in the oven for 25–30 minutes.


Finish with the lemon zest, a fine sprinkling of freshly chopped mint and a pinch of coarse sea salt. Serve warm. These tarts are delicious served alongside a rocket and avocado salad.


5 based on 1 reviews

3 responses to “Asparagus, Pea and Red Onion Tart”

  1. Patsi Barnes says:

     One of our most favourite recipes. So tasty.

  2. […] to a plant-based diet, could save 1.5 tons of carbon dioxide per year! Why not try this seasonal Asparagus, Pea and Red Onion Tart . Being plant-based doesn’t mean you have to miss out on hot cross buns either, as this recipe […]

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