Serve this tangy tart with a simple chopped cos lettuce,
cucumber and dill salad dressed with lemon juice and extra-virgin
2 tbspolive oil3 bunchessalad onions, trimmed, bulbs thinly sliced2garlic cloves, finely choppedFinelygrated rind of 2 lemons and juice of 1½ cupcoarsely chopped dill, plus extra to serve16filo pastry sheets100 gmbutter, melted500 gmthick plain yoghurt5eggs50 gm (1/3 cup)plain flour, sieved4 bunchesasparagus, trimmed, cut into 10cm lengthsTo serve:extra-virgin olive oil
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.
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.
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.