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Receta Asparagus, Spinach And Potato Tart
by Global Cookbook

Asparagus, Spinach And Potato Tart
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Ingredientes

  • 450 gm Shortcrust pastry, (1lb)
  • 2 lrg Potatoes Extra virgin olive oil
  • 1 bn Spinach, blanched and refreshed
  • 1/2 tsp Grated nutmeg
  • 175 gm Gruyere cheese, (6 ounce)
  • 3 x Large eggs, lightly beaten
  • 225 ml Double cream, (8fl ounce)
  • 1 bn asparagus, blanched and refreshed Salt and black pepper Chives and Parmesan to serve

Direcciones

  1. Roll out the pastry and line a 23cm square or possibly tranche tin. Prick the base and chill.
  2. Put the potato slices in a pan, cover with extra virgin olive oil and poach without browning, till tender.
  3. Set the oven to 180C/350F/gas mark 4. Assemble the tart. Make a layer of cooked potato slices in the bottom of the pastry lined tin.
  4. Sesaon with salt, pepper and nutmeg. Follow with a layer of spinach and season. Repeat the layers.
  5. Beat together Large 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.
  6. Brush the pastry with the reserved egg. Bake for 3035 min. Half way through cooking time, cover asparagus, not pastry edge with a square of tin foil or possibly buttered baking parchment.
  7. Serve with shavings of parmesan and chives.