Asparagus And Potato Tart Jamie Oliver Recipe

Ingredients for Asparagus And Potato Tart Jamie Oliver

• Fresh Asparagus
• Phyllo Pastry Sheets
• 50g Butter, plus extra for greasing
• Potato
• White Cheddar Cheese
• 100g Lancashire cheese, grated (or 200g Cheddar cheese, grated)
• 1/4 teaspoon freshly grated Nutmeg
• Heavy Cream
• 2 large Eggs
• Salt
• Pepper

How to Make Asparagus And Potato Tart Jamie Oliver

1. Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease a 23cm tart tin.
2. Roll out the pastry and line the tart tin. Trim and prick the base with a fork.
3. Blind bake the pastry for 10 minutes with baking beans or rice to prevent puffing.
4. Remove the beans and bake for a further 5 minutes until lightly golden.
5. Meanwhile, boil or steam the potatoes until tender but still firm (about 15 minutes).
6. In a bowl, whisk together the double cream, eggs, nutmeg, milk, salt, and pepper.
7. Layer the sliced potatoes evenly over the pastry base.
8. Arrange the asparagus spears over the potatoes.
9. Pour the cream mixture evenly over the potatoes and asparagus.
10. Sprinkle the grated cheese generously over the top.
11. Bake for 30-35 minutes, or until the filling is set and golden brown. The pastry should be crisp.
12. Let the tart cool slightly before slicing and serving. Enjoy!