Asparagus and Potato Tart
Author: Adapted from a recipe by Iris Windsor and found on the Orgasmic Chef Blog
Recipe type: Vegetarian Tart
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Pre-heat oven to 180C (375F).
- Lightly butter a 32cm x 22cm (12in x 8.6in) tart tin.
- Butter each sheet of filo and place in tart tin making sure pastry overhangs the edge of the tin.
- Arrange potato slices on top of pastry.
- In a medium-sized bowl combine eggs, cream, shallots, herbs, nutmeg and season and stir well to combine. Pour over potato slices.
- Combine cheeses and spread over the top of egg mixture.
- Place asparagus on top of tart, lining the spears in the same direction.
- Brush edges of pastry with butter.
- Place in oven for 35 - 40 mins or until egg is set.
- (If asparagus spears appear to be shrivelling, cover them (not pastry) with baking paper that's been buttered.
- 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/
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