Asparagus & Tomato Tart

Instructions

• • Pre-heat oven to 180°C.
  • Julienne the onions into long thin slivers.
  • Heat 1 ½ tablespoons of olive oil in a frying pan and sauté the onion for 3-4 minutes. Once they start to change color, pour in ½ cup of water and cook till the water is all absorbed, leaving behind soft brown caramelized onions. Set aside.
  • Dust some flour over your kitchen surface and gently roll out the puff pastry dough without kneading it. Spray with a thin layer of LURPAK Cooking Mist.
  • Gently spread a layer of caramelized onions, leaving an inch off the border on all sides of the puff pastry sheet. Top with a layer of tender Asparagus spears and loosely scatter cherry tomatoes.
  • With a pastry brush, coat the egg wash along the 1 inch sides and bake the tart for 45 minutes in the oven.
  • Serve with a generous sprinkle of loosely crumbed PUCK White Cheese.