Roasted onion and asparagus tart

Always a crowd-pleaser for Sunday brunch, slices of this tart make quick weekday lunches too.

 Less than 30 minutes

Serves 4-6

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  • 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


  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.


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