| 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.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”