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Red Onion Tart


  • One 35 x 22.5cm sheet ready-rolled puff pastry
  • 2 3/8 cups (300g) asparagus spears, halved lengthways
  • Olive oil
  • Juice and grated zest of 1 lemon
  • Coarse sea salt
  • 4 red onions, finely sliced
  • 1 tsp dried thyme
  • 1 tbsp sugar
  • Dash of red wine vinegar
  • Salt and freshly ground black pepper
  • 3 cups (450g) frozen peas
  • 1 cup (30g) fresh mint leaves, roughly chopped

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