Name: Asparagus, dill and onion tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 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 plain flour, sieved (1/3 cup); 4 bunches asparagus, trimmed, cut into 10cm lengths; To serve: extra-virgin olive oil

Asparagus, dill and onion tart

Australian Gourmet Traveller recipe for asparagus, dill and onion tart.

Serves 8

Prep

20M

Cook

30M

Total

50M

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

Ingredients

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 plain flour, sieved (1/3 cup)

4 bunches asparagus, trimmed, cut into 10cm lengths

To serve: extra-virgin olive oil

Method

Main

1.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.

2.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.

3.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.