| 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.
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