Michael Van de Elzen's grilled asparagus and broccoli tart

Michael Van de Elzen's name is synonymous with simple-to-make, tasty, seasonal food and this vege-laden tart is no exception.

I’ve been cooking this tart for years, not always using the same ingredients but always the same technique. It’s easy to change out the asparagus and broccoli for cauliflower, zucchini, little carrots, beetroot or leeks, and I’ll also often swap the smoked cheddar for Cold-Smoked Feta Whip.

Cook time: 25 minutes Prep time: 20 minutes Serves: 4–6

2 bunches asparagus, trimmed

1 head broccoli, cut into florets with long stems

2 tablespoons grapeseed oil

Flaky sea salt and cracked pepper, to taste

1 sheet puff pastry

½ cup Red Onion Jam (see recipe below)

100 g (3½ oz) smoked cheddar cheese, cubed

1 egg, lightly beaten

12 rocket leaves for garnish

1 recipe Chilli Oil (see recipe below)

Bring a large pot of salted water to the boil. Drop in the asparagus and count to 10 before removing it and dropping it into a bowl of iced water to halt the cooking. Do the same for the broccoli. Drain well then toss in the grapeseed oil, salt and pepper. Heat a cast-iron frypan over a high heat and drop in the asparagus. Keep an eye on it as it starts to char, and remove it when it’s well coloured. Repeat with the broccoli.

Preheat your oven to 190°C (375°F) fan-bake. Line a large oven tray with baking paper. Lay the pastry on the tray, then take a knife and lightly score a 3 cm (1¼ in) border around the outside. Prick the inside area with a fork.

Spread the Red Onion Jam over the inside area, then layer the asparagus, broccoli and smoked cheese over the top. Brush the outside border with egg and bake for 25 minutes or until golden. Serve garnished with rocket and lightly drizzled with a little Chilli Oil, with the remaining Chilli Oil on the side.

Prep time: 5 minutes Cook time: 15 minutes Makes: 2 cups

3 red onions, finely sliced

⅓ cup red wine vinegar

2 tablespoons brown sugar

A pinch of fine sea salt

Place all the ingredients in a heavy-based pot and cook over a medium heat for about 12 minutes or until thick and syrupy.

Store the jam in the fridge for up to 10 days.

Prep time: 5 minutes Cook time: 5 minutes Makes: ¼ cup

10 dried chillies, crushed in a pestle and mortar

¼ cup grapeseed oil

½ teaspoon fine sea salt

Combine all the ingredients in a small pot and slowly bring up to a simmer. Once simmering, remove from the heat and allow to cool.

Store the oil in the fridge for up to 2 months.