Crispy and Delicious Asparagus and Potato Tart Recipe
Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you’re out shopping, pick some up everyone should keep some at home because it’s wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it’s great with softer things. For this recipe, I’ve used it to make a quick open tart perfect for a picnic or a simple lunch with a salad. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
Preheat the oven to 375 degrees F.
Get an ovenproof dish love this information I’ve used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1inch 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. 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. Serve just as you would a quiche for a quick lunch or supper, with a salad.
This was very delicious, although I made a few changes. I did use 8oz of filo, but it turned out to be 8 or 9 sheets instead of the 5 it listed. I went ahead and used all of them and it turned out perfectly. I also used fat free half and half instead of the heavy cream because that what I had on hand. I also used 1 whole cup of reduced fat mild cheddar cheese, as that is also what I had on hand. I didn use the whole amount of fresh nutmeg because nutmeg is pretty strong and didn want it to overwhelm the dish. I did however salt the potato/egg mixture and think that why mine turned out better than other reviewers I also baked for 10 minutes longer, adding foil over the filo after the initial 20 minutes of baking. The only thing I will change next time I make this is to add a bit more cheese (a sharper more pungent cheese, like sharp cheddar, white Vermont/English cheddar, or Swiss and a bit more salt, otherwise, it was so tasty and I am DEFINITELY making this again!