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Ingredients
- 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
Directions
- Roll out the pastry and line a 23cm square or possibly tranche tin. Prick the base and chill.
- Put the potato slices in a pan, cover with extra virgin olive oil and poach without browning, till tender.
- Set the oven to 180C/350F/gas mark 4. Assemble the tart. Make a layer of cooked potato slices in the bottom of the pastry lined tin.
- Sesaon with salt, pepper and nutmeg. Follow with a layer of spinach and season. Repeat the layers.
- Beat together Large eggs (leave a tsp to glaze pastry)and cream and pour into the tart case. Top the tart with a line of pre cooked asparagus.
- Brush the pastry with the reserved egg. Bake for 3035 min. Half way through cooking time, cover asparagus, not pastry edge with a square of tin foil or possibly buttered baking parchment.
- Serve with shavings of parmesan and chives.
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