Asparagus, Spring Onion And Great Hill Blue Cheese Tart

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A nice tart using red onions, asparagus, thyme and blue cheese.
Recipe By: Chef Ed Doyle
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 24 tarts


    • 4 bunches asparagus, tips and pieces, blanched
    • 1 bunch thyme, picked
    • 2 pounds Great hill blue cheese, crumbled
    • 24 each 7" rounds, 1/8" thick tart pastry


Arrange a bed of onions on each dough round, leaving 1" of dough showing.

Divide asparagus tips equally among tarts and arrange on top of onions. Repeat with blue cheese. Season with picked thyme and black pepper.

Fold edges of tarts over edges of filling to form a rustic edge, leaving a 4" opening in middle of tart. Place on parchment lined sheet pan and bake off at 400' until well browned and crisp.

Additional Notes

I quart julienne red onion, well caramelized
Recipes From - The Gourmet Food And Cooking Resource