TBT Recipe: Asparagus, Minted Peas, and Caramelized Red Onion Tart
Delightful spring tart with caramelized onions, asparagus, minted peas, and flaky puff pastry—perfect for appetizers or a light meal.
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Cooking tools:
- Food processor
- Microplane
- Nonstick skillet
- Mixing bowl
- Pot
- Colander
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 3 tablespoons olive oil
- 4 red onions, finely sliced
- Salt
- freshly ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon sugar
- Dash of red wine vinegar
- 3 ¼ cups frozen peas
- ¾ cup fresh mint leaves, roughly chopped, plus extra to garnish
- 2 tablespoons olive oil
- Juice of 1 lemon
- One 13 ½ x 8 ½ inch sheet rolled puff pastry
- 11 ounces asparagus spears, halved lengthwise
- Olive oil, to drizzle
- Grated zest of 1 lemon
- Coarse sea salt
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