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


Ingredients

Method

1

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.

2

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.

3

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.

4

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.

5

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.

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