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    • Asparagus, Spinach And Potato Tart

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Dairy, Eggs Food networ, Food7 1 servings

    INGREDIENTS

    450 g Shortcrust pastry; (1lb)
    2 lg Potatoes
    Olive oil
    1 bn Spinach; blanched and
    ; refreshed
    1/2 ts Grated nutmeg
    175 g Gruyere cheese; (6 oz)
    3 Eggs; lightly beaten
    225 ml Double cream; (8fl oz)
    1 Bundle asparagus; blanched and
    ; refreshed
    Salt and black pepper
    Chives and Parmesan to serve

    INSTRUCTIONS

    Roll out the pastry and line a 23cm square or tranche tin. Prick the
base and refrigerate.
Put the potato slices in a pan, cover with olive oil and poach without
browning, until tender.
Set the oven to 180?C/350?F/gas mark 4. Assemble the tart. Make a
layer of cooked potato slices in the bottom of the pastry lined tin.
Sesaon with salt, pepper and nutmeg. Follow with a layer of spinach
and season. Repeat the layers.
Beat together 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.
Brush the pastry with the reserved egg. Bake for 30?35 minutes. Half
way through cooking time, cover asparagus, not pastry edge with a
square of tin foil or buttered baking parchment.
Serve with shavings of parmesan and chives.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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