To be honest, I’m a little bit behind with uploading this post, as Asparagus season has been and gone. However, I still want to share it with you and to remember it for myself, as it’s very easy to make (in advance too), budget friendly, vegetarian and suitable for any occasion, such as dinner, picnic, or you can make it as individual portions for dinner parties, basically it’s very versatile. In a way, you can adapt it to suit the season. For example, now, you can use courgettes, or perhaps green /runner beans instead of asparagus.
FREE-FORM TART WITH POTATO AND ASPARAGUS
(Recipe adapted from BBC Good Food Collection)
1 pack of all-butter puff pastry or shortcrust pastry
2-3 boiled potatoes, cooled, cut into thick slices
8-10 asparagus spears, blanched for 2-3 minutes in a boiling water in advance, let it dry
2-3 tablespoons wholegrain mustard
140g Gruyere or any other preferred hard cheese (I used Cheddar)
200g soured cream
salt & pepper to taste
- Heat oven to 180C fan with a baking tray inside.
- On a large sheet of baking parchment dusted with a little flour, roll out the pastry into a rough circle about 30cm wide, until the thickness of 2 x £1 coins.
- Trim the asparagus, snapping off woody ends. Cut the potatoes onto thick rounds.
- Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the cheese in layers in the centre of the base, leaving a border of pastry that’s roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. (If you noticed on the photos, this time I missed this step completely, as I was short of pastry. And unfortunately, I didn’t take any photos first time around).
- Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese.
- Bake for 30 mins until the pastry is golden and crisp. Eat just warm or at room temperature.