Ingredients for Asparagus And Potato Tart Jamie Oliver
- 500g fresh asparagus
- Phyllo Pastry Sheets (not specified in primary recipe; 375g ready-made puff pastry used instead)
- Butter, for greasing (quantity not specified)
- 300g new potatoes, scrubbed and sliced 1/2 cm thick
- 100g mature cheddar cheese, grated
- Lancashire Cheese (not specified in primary recipe)
- Pinch of freshly grated nutmeg
- 150ml double cream
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 375g ready-made puff pastry
- Milk (quantity not specified in secondary instructions)
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How to Make Asparagus And Potato Tart Jamie Oliver
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease a 23cm tart tin.
- Roll out the pastry and line the tart tin. Trim and prick the base with a fork.
- Blind bake the pastry for 10 minutes with baking beans or rice to prevent puffing.
- Remove the beans and bake for a further 5 minutes until lightly golden.
- Meanwhile, boil or steam the potatoes until tender but still firm (about 15 minutes).
- In a bowl, whisk together the double cream, eggs, nutmeg, milk, salt, and pepper.
- Layer the sliced potatoes evenly over the pastry base.
- Arrange the asparagus spears over the potatoes.
- Pour the cream mixture evenly over the potatoes and asparagus.
- Sprinkle the grated cheese generously over the top.
- Bake for 30-35 minutes, or until the filling is set and golden brown. The pastry should be crisp.
- Let the tart cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
91g
Carbs
11g
