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Asparagus, dill and onion tart


Serve this tangy tart with a simple chopped cos lettuce, cucumber and dill salad dressed with lemon juice and extra-virgin olive oil.

You'll need

2 tbsp olive oil 3 bunches salad onions, trimmed, bulbs thinly sliced 2 garlic cloves, finely chopped Finely grated rind of 2 lemons and juice of 1 ½ cup coarsely chopped dill, plus extra to serve 16 filo pastry sheets 100 gm butter, melted 500 gm thick plain yoghurt 5 eggs 50 gm (1/3 cup) plain flour, sieved 4 bunches asparagus, trimmed, cut into 10cm lengths To serve: extra-virgin olive oil

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes), stir through lemon rind, season to taste and set aside to cool to room temperature, then stir through dill.
  • 02
  • Meanwhile, preheat oven to 180C. Place a filo pastry sheet on a work surface, brush with butter and top with another pastry sheet. Repeat until you have eight layers of pastry, then trim to a 16cm x 40cm rectangle and line an 11cm x 34cm rectangular tart tin, brushed with butter. Repeat with remaining pastry and butter and line another tart tin.
  • 03
  • Divide onion mixture among tart cases. Whisk yoghurt, eggs and flour in a bowl to combine, add lemon juice, season to taste and pour over onion mixture. Scatter over asparagus, then bake until golden and set (20-25 minutes). Serve warm or at room temperature, topped with extra dill.

Note This recipe makes two tarts.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Herbaceous, zesty semillon sauvignon blanc blend.

Featured in

Nov 2010

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