Roasted onion and asparagus tart

Ingredients:

• 1 roll (400g) shortcrust pastry, defrosted
• 4 small red onions, peeled and quartered 
• Glug olive oil
• 2 cloves garlic, grated 
• Salt and milled pepper 
• 1 tub (230g) PnP plain cream cheese
• 2 Tbsp (30ml) chopped fresh herbs (we used parsley, thyme and coriander)
• Pinch chilli flakes (optional)
• Juice (60ml) and grated peel of 1 lemon
• 1 punnet (200g) asparagus tips or fine green beans (or both works well too)

For serving:

• Onion seeds and fresh basil leaves

Method:

1. Preheat oven to 180°C. 
2. Press pastry gently into a large 36cm rectangular tart pan, making sure the pastry comes up the sides of the pan.
3. Prick pastry with a fork. 
4. Place onion on a baking tray, toss with olive oil and garlic. Season.
5. Bake pastry and roast onions at the same time for 12-15 minutes or until golden.
6. Remove from oven and allow to cool.
7. Combine cream cheese, herbs, chilli flakes and ½ the lemon juice and grated peel. Season. 
8. Spread mixture onto the base of the cooled pastry and arrange onion, asparagus and/or green beans on top. 
9. Bake again for 10-12 minutes.
10. Drizzle with remaining lemon juice and grated peel. 
11. Sprinkle with onion seeds and garnish with fresh basil to serve.