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  • Asparagus, Spinach And Potato Tart

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    Asparagus, Spinach And Potato Tart
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 450 gm Shortcrust pastry, (1lb)
    • 2 lrg Potatoes Extra virgin olive oil
    • 1 bn Spinach, blanched and refreshed
    • 1/2 tsp Grated nutmeg
    • 175 gm Gruyere cheese, (6 ounce)
    • 3 x Large eggs, lightly beaten
    • 225 ml Double cream, (8fl ounce)
    • 1 bn asparagus, blanched and refreshed Salt and black pepper Chives and Parmesan to serve

    Directions

    1. Roll out the pastry and line a 23cm square or possibly tranche tin. Prick the base and chill.
    2. Put the potato slices in a pan, cover with extra virgin olive oil and poach without browning, till tender.
    3. Set the oven to 180C/350F/gas mark 4. Assemble the tart. Make a layer of cooked potato slices in the bottom of the pastry lined tin.
    4. Sesaon with salt, pepper and nutmeg. Follow with a layer of spinach and season. Repeat the layers.
    5. Beat together Large eggs (leave a tsp to glaze pastry)and cream and pour into the tart case. Top the tart with a line of pre cooked asparagus.
    6. Brush the pastry with the reserved egg. Bake for 3035 min. Half way through cooking time, cover asparagus, not pastry edge with a square of tin foil or possibly buttered baking parchment.
    7. Serve with shavings of parmesan and chives.

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