Asparagus, Spinach And Potato Tart Recipe – a delicious recipe with Shortcrust pastry, Potatoes, nutmeg, Gruyere cheese, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the pastry and line a 23cm square or possibly tranche tin.
2
Prick the base and chill.
3
Put the potato slices in a pan, cover with extra virgin olive oil and poach without browning, till tender.
4
Set the oven to 180C/350F/gas mark 4.
5
Assemble the tart.
6
Make a layer of cooked potato slices in the bottom of the pastry lined tin.
7
Sesaon with salt, pepper and nutmeg.
8
Follow with a layer of spinach and season.
9
Repeat the layers.
10
Beat together Large eggs (leave a tsp to glaze pastry)and cream and pour into the tart case.
11
Top the tart with a line of pre cooked asparagus.
12
Brush the pastry with the reserved egg.
13
Bake for 3035 min.
14
Half way through cooking time, cover asparagus, not pastry edge with a square of tin foil or possibly buttered baking parchment.
15
Serve with shavings of parmesan and chives.
18342
kcal
Calories
1522
g
Fat
48
g
Carbs
1106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 450 gm Shortcrust pastry, (1lb), 2 lrg Potatoes Extra virgin olive oil, 1 bn Spinach, blanched and refreshed, 1/2 tsp Grated nutmeg, and more.
Yes, Asparagus, Spinach And Potato Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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