Roasted red onion is softened and lightly golden, then spread over a pricked sheet of ready-rolled puff pastry with a border left untouched. A filling combines soft goat’s cheese, grated cheddar, egg, garlic, lemon zest, and chopped oregano, seasoned with salt and black pepper until spreadable. Thin asparagus is prepared by removing woody ends, then tossed with olive oil, lemon, and za’atar. The asparagus is arranged on the cheese layer, the tart is glazed with whisked egg, and baked until puffed and set. The tart is served alongside fattoush with tangy buttermilk dressing, plus tomatoes, cucumbers, and toasted pitta.
"Heat the oven to 200C (180C fan)/390F/gas 6. Lay the onion slices on a lined oven tray, brush with olive oil and a sprinkle of salt on both sides, then roast for 15 minutes, until slightly golden and soft. Unroll the pastry on to a shallow oven tray lined with greaseproof paper, then prick it all over with a fork, but avoiding the outer edges."
"In a medium bowl, mix the goat's cheese, 60g of the cheddar, the whole egg, garlic, lemon zest, oregano, a third of a teaspoon of salt and a good grind of black pepper, until the mix is a spreadable consistency. Spread this all over the pastry, leaving a 2cm border all around the edge."
"Toss th... 280g thin asparagus, woody ends cut off and discarded 1 tbsp za'atar. Arrange the asparagus on top of the cheese mixture, then sprinkle with the remaining cheddar. Brush the pastry border with the egg glaze, then bake for 35 minutes, until puffed and golden."
"I like to serve that with fattoush, and I can't help but groan whenever I think of my mum's one; nothing quite matches that comforting bowl with its tangy buttermilk dressing. It's the version I grew up on, and it's the one still made across our family. This take has its own charm, though: vibrant, crunchy, herby, and full of tomatoes, cucumbers and toasted pitta."
Read at www.theguardian.com
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