Asparagus, dill and onion tart | Gourmet Traveller

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