Asparagus and Potato Tart
- 1 pound potatoes, peeled and cut into chunks
- Sea salt
- 1 pound asparagus spears, woody ends removed
- 8 ounces filo pastry
- ½ cup butter, browned
- ½ cup freshly grated Sharp White Cheddar cheese
- ½ cup freshly grated Havarti Cheese
- 3 large eggs
- 1 cup whole milk
- ¼ whole fresh nutmeg
- Freshly ground black pepper
- Flake Salt or Kosher
- Put your potatoes into a pan of salted boiling water and cook for 15 minutes.
- Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and shock in iced water to stop the cooking..
- Preheat the oven to 375 degrees F.
- Layer the sheets of filo pastry in the tart pan, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick.
- Put a clean, damp kitchen towel over the top and put aside.
- When the potatoes are done, mash them with the cheeses.
- In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together.
- Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim.
- Take your blanched asparagus and line them up across the filling, making sure you cover it all.
- Sprinkle with kosher or flake salt
- Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp.
- Allow to rest for 10 minutes.
Recipe by Man of Leisure.info at https://manofleisure.info/asparagus-and-potato-tart/
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