Onion tart-tatin with asparagus and fried haloumi 

Cook time: 30 minutes

Prep time: 30 minutes

Serves: 6 

1 batch short crust  

2 small red onions, peeled and sliced into 1cm rings  

2 tbsp grapeseed oil  

1 tsp flaky salt freshly  

Ground black pepper  

4 tbsp caster sugar  

1 big hand asparagus  

8 servings haloumi  

1 cup flour  

2 tbsp oil  

10 sage leaves  

1 fresh lemon  

Handful rocket leaves, to serve

Preheat a oven to 180*C  

Place sugar in a small heavy-based frypan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously.  

Let sugar bubble until it turns a light caramel colour, place the onions into a large circle leaving a 2-3cm gap around the edge. Cut the pastry sheet to the same size as the pan. Lay the pastry over the onion and press edges down so they touch the bottom of the pan. Place in oven and bake for 25 minutes.  

Bring a large pot of water to the boil and season heavily with salt, drop in the asparagus and count to 10. Remove from the water and drop into iced water. Remove when cold and drain. Set aside ready to serve.  

Clean and reheat a cast iron pan, add in the 2 tbsp of oil and then run the haloumi through the flour and then carefully lower into the pan, fry on a gentle heat until golden, then flip. Refresh with a good squeeze of lemon and add in the sage leaves before serving.  

Remove the tarts from the oven and quickly turn over onto a plate, garnish with the asparagus, haloumi and rocket leaves. 

LISTEN ABOVE

<h2>Onion tart-tatin with asparagus and fried haloumi </h2>
Cook time: 30 minutes
Prep time: 30 minutes
Serves: 6&nbsp;
1 batch short crust &nbsp;
2 small red onions, peeled and sliced into 1cm rings &nbsp;
2 tbsp grapeseed oil &nbsp;
1 tsp flaky salt freshly &nbsp;
Ground black pepper &nbsp;
4 tbsp caster sugar &nbsp;
1 big hand asparagus &nbsp;
8 servings haloumi &nbsp;
1 cup flour &nbsp;
2 tbsp oil &nbsp;
10 sage leaves &nbsp;
1 fresh lemon &nbsp;
Handful rocket leaves, to serve
Preheat a oven to 180*C &nbsp;
Place sugar in a small heavy-based frypan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. &nbsp;
Let sugar bubble until it turns a light caramel colour, place the onions into a large circle leaving a 2-3cm gap around the edge. Cut the pastry sheet to the same size as the pan. Lay the pastry over the onion and press edges down so they touch the bottom of the pan. Place in oven and bake for 25 minutes. &nbsp;
Bring a large pot of water to the boil and season heavily with salt, drop in the asparagus and count to 10. Remove from the water and drop into iced water. Remove when cold and drain. Set aside ready to serve. &nbsp;
Clean and reheat a cast iron pan, add in the 2 tbsp of oil and then run the haloumi through the flour and then carefully lower into the pan, fry on a gentle heat until golden, then flip. Refresh with a good squeeze of lemon and add in the sage leaves before serving. &nbsp;
Remove the tarts from the oven and quickly turn over onto a plate, garnish with the asparagus, haloumi and rocket leaves.&nbsp;
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Onion tart-tatin with asparagus and fried haloumi

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/dca31ac4-cec2-4a3b-ab15-b37301845136/transcript

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