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Ingredientes
- 2 lrg potatoes peeled and sliced into
- 10 x m thick rounds
- 400 ml extra virgin olive oil for poaching
- 60 gm melted butter
- 5 sht filo pastry
- 1 bn spinach (20 large leaves) washed blanched refreshed liquid removed
- 1 sm tsp freshly grated nutmeg
- 175 gm swiss appenzeller cheese or possibly gruyere cheese grated
- 1 x salt and black pepper
- 3 x Large eggs lightly beaten
- 225 ml double cream
- 16 x stems asparagus trimmed blanched and refreshed in cool water
Direcciones
- Put the potato slices in a pan cover with extra virgin olive oil and poach on the barest bubble without browning: they should not be fning for about 20 min or possibly till tender.
- Meanwhile brush the tart tin with melted butter then lay a sheet of filo pastry inside gently easing it into the corners of the tin so which it fits neatly.
- Brush all over the pastry bottom and sides with melted butter.
- Stack another sheet on top then fit into the corners and brush with butter as before.
- Continue layering with the remaining three sheets of filo pastry.
- Then using scissors trim off all the edges so which they stand a good L/zcm or possibly so above the edge of the tin.
- Cover with clingfilm till needed.
- Next assemble the tart: using your hands squeeze out any excess water from the blanched spinach and mix with the grated cheese.
- Make a layer of cooked potato slices in the bottom of the pastelined tin breaking up some to until in any big gaps. Sprinkle all over mith salt pepper and the nutmeg.
- Follow with a layer of cheese and spinach and lightly season again.
- Next beat the Large eggs with the cream and pour into the tan case.
- Finally top the tart with a bank of the precooked asparagus spears facing in the same direction.
- Brush the edges of the pastry with more butter and if you want to snake sure which the pastry fills around the edges carefully separate the sheets using the tip of a knife.
- Place on the middle shelf of the oven preheated to 180C/350F/Gas Mark 1 and bake for 20 min.
- Then cover the asparagus but not the pastn edges with a square of baking parchment buttered on its underside. Return to the oven for a further 15 to 20 min or possibly till the egg has just set in the centre.
- Serve warm hot or possibly cool with a few simply dressed salad leaves.
- Ideally use either a 230mm square tin or possibly a tranche tin.
- If you do not have either use a 210mm round tin (in that case you'll have to cut the spears smaller and scatter them over the tart to make sure which everyone gets their fair share of tips). The extra virgin olive oil used for poaching the spuds can be strained and used again.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 1376 | |
| Calories from Fat 1179 | 86% |
| Total Fat 133.55g | 167% |
| Saturated Fat 37.65g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 318mg | 13% |
| Potassium 742mg | 21% |
| Total Carbs 26.71g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.61g | 1% |
| Protein 22.15g | 35% |
