Asparagus, Spinach And Potato Tart Recipe

• 450 gm Shortcrust pastry, (1lb)
• 2 lrg Potatoes Extra virgin olive oil
• 1 bn Spinach, blanched and refreshed
• 1/2 tsp Grated nutmeg
• 175 gm Gruyere cheese, (6 ounce)
• 3 x Large eggs, lightly beaten
• 225 ml Double cream, (8fl ounce)
• 1 bn asparagus, blanched and refreshed Salt and black pepper Chives and Parmesan to serve

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.

shortcrust pastry, potatoes, nutmeg, gruyere cheese, eggs, cream, salt

Taken from cookeatshare.com/recipes/asparagus-spinach-and-potato-tart-71076 (may not work)