Asparagus and Potato Tart
Author: 
Recipe type: Vegetarian Tart
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A vegetarian potato and asparagus tart.
Ingredients
  • 2 tbspns butter, melted
  • 5 sheets filo pastry
  • 4 large waxy potatoes, very thinly sliced, (I used a mandolin)
  • 4 large eggs, lightly beaten
  • 300mls (10 fl ozs) pouring cream
  • 4 shallots, thinly sliced
  • 1 tbspn finely chopped parsley
  • 1 tbspn fresh thyme leaves
  • pinch freshly grated nutmeg
  • salt and pepper
  • 250gms (9 ozs) cheese (I used a combination of cheddar, Persian feta and parmesan)
  • 20 spears fresh asparagus, woody ends snapped off and discarded
Instructions
  1. Pre-heat oven to 180C (375F).
  2. Lightly butter a 32cm x 22cm (12in x 8.6in) tart tin.
  3. Butter each sheet of filo and place in tart tin making sure pastry overhangs the edge of the tin.
  4. Arrange potato slices on top of pastry.
  5. In a medium-sized bowl combine eggs, cream, shallots, herbs, nutmeg and season and stir well to combine. Pour over potato slices.
  6. Combine cheeses and spread over the top of egg mixture.
  7. Place asparagus on top of tart, lining the spears in the same direction.
  8. Brush edges of pastry with butter.
  9. Place in oven for 35 - 40 mins or until egg is set.
  10. (If asparagus spears appear to be shrivelling, cover them (not pastry) with baking paper that's been buttered.
  11. Remove from the oven and allow to sit for 5 minutes before slicing.
Recipe by Hotly Spiced at http://hotlyspiced.com/asparagus-and-potato-tart/