Recipe for a 24cm round dish or a 20*10cm rectangular dish
- 175g of butter soften
- 250g plain flour
- 1 egg
- 2 tbs of milk
- Pinch of salt
In a bowl mix all the ingredients quickly and from a ball. Put in a tart or pie dish and cover it with some cling film and leave it in the fridge until you need it. Before using it, remove form the fridge 15 minutes before using it.
Onions and asparagus filling
- 3 big onions or 5 small
- 1 large bunch of white asparagus
- 1 large bunch of green asparagus
- Sunflower oil
- Caster sugar, sea salt, rainbow pepper
Slice the onions. In a frying pan, with 6 soup spoons of sunflower oil, fry the onion until they become golden brown. Fry them at a high temperature for about two minutes and then reduce the temperature when they are getting brown. At the end of the cooking, add 3 tbs of sugar and caramelise the onions.
Wash the asparagus. Cut the end extremities and peel the asparagus, stopping at about 2cm of the tip. Peeling the asparagus is a long work but it is worthwhile as they will be very soft when they will cook and will melt in your mouth.
Boil some water and steam the asparagus until they are soft. Put them on some kitchen towel to absorb any humidity.
Pre-cook the tart base for 10-15 minutes at 200. It needs to become white and the borders slightly brown/beige. Then add the caramelised onions all over the tart base, and the white and green asparagus making a pretty pattern. Cook again for 10 minutes at 200. Add sea salt and rainbow pepper.