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Asparagus, spring onion and Great Hill Blue cheese tart
Makes 24 tarts

4 bunches asparagus, tips and pieces, blanched

I quart julienne red onion, well caramelized

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.

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