Asparagus and Potato Tart
Ingredients
- 1 pound potatoes (peeled and cut into chunks)
- Sea salt
- 1 pound asparagus spears (woody ends removed (because no one likes to chew sticks))
- 8 ounces filo pastry (handle with care, it’s fragile like your ego after a bad day)
- 1/2 cup butter (browned (think nutty and golden, not burnt and sad))
- 1/2 cup freshly grated sharp white cheddar cheese
- 1/2 cup freshly grated Havarti cheese (fancy!)
- 3 large eggs
- 1 cup whole milk (the creamy kind, not skim—this is indulgence time)
- 1/4 whole fresh nutmeg (a little grating goes a long way)
- Freshly ground black pepper
- Flake salt or kosher salt
Instructions
- Potato Party: Toss those potato chunks into a pot of salted boiling water (think ocean water salty) and let them bubble away for 15 minutes. They're getting a spa day.
- Asparagus Plunge: While the potatoes relax, blanch the asparagus in a separate pot of salted boiling water for 4 minutes. Then, shock them in an ice bath like they just found out they left the oven on. Set aside their cool, green glory.
- Preheat to Perfection: Fire up your oven to 375°F (190°C). It's showtime!
- Filo Finesse: Layer the filo pastry in a tart pan, brushing each sheet with melted butter like you’re Michelangelo painting the Sistine Chapel. Let about 1-inch hang over the edge—filo likes a dramatic entrance. Aim for 5 buttery layers. Cover with a clean, damp kitchen towel so it doesn’t dry out and throw a tantrum.
- Mash It Up: When the potatoes are fork-tender, mash them into submission. Stir in the cheddar and Havarti cheese until everything is gooey and glorious.
- Egg-cellent Addition: In a separate bowl, whisk together the eggs and milk like your life depends on it. Stir this liquid gold into the cheesy potatoes. Grate in some nutmeg (just a hint, it’s not a nutmeg pie), season generously with black pepper, and mix like you mean it.
- Filo Meets Filling: Spread the cheesy mashed potato mixture over the filo pastry in your pan. Bring up the edges of the filo and scrunch them like a fabulous ruffled dress.
- Asparagus Alignment: Take your blanched asparagus and line them up neatly on top of the filling. Think of it as asparagus Tetris—no gaps! Sprinkle the top with flaky salt for that Instagram-worthy finish.
- Butter Bliss: Brush everything (yes, everything) with the remaining melted butter. Slide it into the preheated oven for about 20 minutes, or until the filo is golden, crispy, and making you drool.
- Patience, Please: Let the tart rest for 10 minutes. Resist the urge to dive in—it’s worth the wait!
- Enjoy this masterpiece of cheesy, crispy, asparagus-y goodness. Share if you must, but I won’t judge if you don’t!