Summer is the best time for vegetable tarts. I love combining different vegetables with cheese and make tarts out of them. Now I made an asparagus and tomato tart with Cheddar. This recipe follows very much my basic tart recipe, which is very easy to make with ready made pastry.
320 g shortcrust pastry
230 g green asparagus
6-8 baby plum tomatoes
1 summer onion
1 garlic clove
1 tsp olive oil
Ground black pepper
100 g grated Cheddar
Cut the asparagus into about 3 cm long pieces and slice or halve the tomatoes. Also cut the summer onion into thin slices.
Cut the onion into half rings and chop the garlic finely. Cook the onion and garlic in olive oil for a couple of minutes so that they soften a little. Add thyme, salt and black pepper to them and let cool.
Line a tart tin with baking paper and place the rolled out shortcrust pastry in there.
Spread the onion mix onto the pastry and then add the grated cheese, fresh basil, asparagus, tomatoes and summer onion. A little more thyme can be sprinkled on the top.
Bake the tart at 200C for about 20 minutes.