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
- Peal and cut the onions into half circles about a cm in thickness
- Put pan onto a low heat, enough to make the water simmer but not boil
- Add the onions and cook until the onions are a golden brown, keep adjusting the heat to ensure the onions don't burn
- 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.
- When the onions are almost done, add the balsamic vinegar ad set aside to cool.
Tart
Directions
- Trim and boil the asparagus for about 10 minutes, just enough to make them retain their crunch
- 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
- 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
- Lay out the asparagus on top and place slices of Cornish Yarg cheese on top
- Sprinkle some salt and pepper then cook on gas 5 for about 20 minutes
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