I have Asparagus coming up all over the place in garden. It is going nuts!
We are at the point now that we have to hunt out recipes to enjoy it. Found this one in one of our books. It is absolutely to die for. I also think that the cheesy potatoey base could be used to hold any vegie, cherry tomatoes, roasted capsicum, etc.
Loving it
Loving it
Jamie Olivers Asparagus and
Potato Tart
500g potatoes, peeled and cut
into chunks
sea salt and freshly ground black pepper
500g asparagus spears, woody ends removed
200g filo pastry
100g butter, melted
100g freshly grated Lancashire cheese
100g freshly grated Cheddar cheese
3 large organic or free-range eggs
1 x 284ml pot of double cream
1/4 of a nutmeg
Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a seperate pan of salted boiling water for 4 minutes, and drain in a colander.
Preheat your oven to 190C. Get an oven-proof dish - I've used different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 2.5cm hang over the edge. You want to get the pastry about five layers thick. Put a clean, damp tea towel over the top and put to one side.
When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and put into the preheated oven for around 20 minutes, or until golden and crispy. Allow to rest for 10 minutes. Serve just as you would a quiche, for a quick lunch or supper, with a salad.
sea salt and freshly ground black pepper
500g asparagus spears, woody ends removed
200g filo pastry
100g butter, melted
100g freshly grated Lancashire cheese
100g freshly grated Cheddar cheese
3 large organic or free-range eggs
1 x 284ml pot of double cream
1/4 of a nutmeg
Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a seperate pan of salted boiling water for 4 minutes, and drain in a colander.
Preheat your oven to 190C. Get an oven-proof dish - I've used different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 2.5cm hang over the edge. You want to get the pastry about five layers thick. Put a clean, damp tea towel over the top and put to one side.
When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and put into the preheated oven for around 20 minutes, or until golden and crispy. Allow to rest for 10 minutes. Serve just as you would a quiche, for a quick lunch or supper, with a salad.
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