Asparagus and Caramelised onion tart with Cornish Yarg

I've seen a few recipes for this over the past few years, and when in Dublin over the weekend I had a version that was cold in the middle, warm on the outside and burnt on the top! So when I got back to the UK I thought it was about time to make my own and see if I could do better, and yes I can.

There are three stages to making this, the caramelised onion was made the day before and the Asparagus was cooled before using.

 

I also cheated on the pasty, I used shop bought puff pasty but it's a cheat that's worth doing as I've never managed to make a great puff pastry.

 

 

 

Caramelised Onion

There is not trick to this, just good slow cooking and patience. This can be done the day before.

Ingredients

• 3 medium sized white onions
• 1 tbs balsamic vinegar
• 1 cup of water

Directions

1. Peal and cut the onions into half circles about a cm in thickness
2. Put pan onto a low heat, enough to make the water simmer but not boil
3. Add the onions and cook until the onions are a golden brown, keep adjusting the heat to ensure the onions don't burn
4. After the water has evaporated cover the pan with a lid, and continue to cook until the onions go a golden brown colour. Many people cheat here by adding sugar. If you leave the onions to slowly cook they will release their own sugars.
5. When the onions are almost done, add the balsamic vinegar ad set aside to cool.

Tart

Directions

1. Trim and boil the asparagus for about 10 minutes, just enough to make them retain their crunch
2. Allow the asparagus to cool and roll out the pastry to a couple of mm thickness, or buy the pre rolled puff pastry. About a 4 inch square
3. score a square inside the rolled out pastry and place a thin layer of the caramelised onion inside, not too thick as it will overpower the tart
4. Lay out the asparagus on top and place slices of Cornish Yarg cheese on top
5. Sprinkle some salt and pepper then cook on gas 5 for about 20 minutes

 

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