Asparagus, dill and onion tart
Australian Gourmet Traveller recipe for asparagus, dill and onion tart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Stove
- Grater
- Chef's knife
- Cutting board
- Pastry brush
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Spoon
- Citrus press
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 3 bunches salad onions, trimmed, bulbs thinly sliced
- 2 garlic cloves, finely chopped
- Finely grated rind of 2 lemons and juice of 1
- ½ cup coarsely chopped dill, plus extra to serve
- 16 filo pastry sheets
- 100 gm butter, melted
- 500 gm thick plain yoghurt
- 5 eggs
- 50 gm plain flour, sieved (1/3 cup)
- 4 bunches asparagus, trimmed, cut into 10cm lengths
- To serve: extra-virgin olive oil
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