Smashed new potato cheat's tart with asparagus & cheese
- Barney Desmazery
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Serves 6
Easy
Prep: 30 mins
Cook: 1 hr and 20 mins
A star rating of 4.3 out of 5.10 ratingsRate
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Use mint in the salsa verde accompanying this tart because it pairs beautifully with the new potatoes. It makes a stunning dish for a springtime lunch
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1.2kg new potatoes
-
4 tbsp olive oil
-
25g parmesan
or vegetarian alternative
-
250g asparagus
-
150g soft goat’s cheese log
(one with a rind works well; ensure vegetarian, if needed)
-
peppery salad leaves
(like watercress or rocket), to serve
For the salsa verde
-
2 handfuls of mint leaves
(or any other soft herbs, see tip)
-
1 tbsp capers
-
1 heaped tsp Dijon mustard
-
6-8 tbsp olive oil
-
½ lemon
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Nutrition: Per serving
- kcal410
- fat27g
- saturates8g
- carbs29g
- sugars3g
- fibre4g
- protein12g
- salt0.69g
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Method
-
step 1
To make the salsa verde, tip the mint, capers, mustard and oil into a small food processor. Squeeze in the lemon juice, then blitz to a chunky paste. Alternatively, finely chop the herbs and capers, then tip into a bowl with the mustard and oil, squeeze in the lemon juice and stir. Will keep chilled for up to a day.
-
step 2
Scrub the potatoes, tip into a large pan, then cover with cold water and add a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 15-25 mins until completely tender. Drain well and leave to steam-dry for a few minutes, then tip back into the saucepan.
-
step 3
Heat the oven to 220C/200C fan/gas 7. Lightly crush the potatoes in the pan using a potato masher. Add half the oil, then finely grate in most of the parmesan. Season. Mix everything together using a wooden spoon until you have a rough mash, then tip onto a large sheet of baking parchment. Cover with a second sheet of parchment and roll out into a flat rectangle using a rolling pin – it should be a bit bigger than a magazine, and about 1cm thick. Transfer to a baking tray, peel away the top layer of parchment, then grate over the remaining cheese and drizzle over another 1 tbsp oil. Bake for 30-35 mins until deeply golden and crisp at the edges.
Recipe tip
The potato base can be cooked, rolled out and chilled for up to 24 hrs before roasting. Bring back to room temperature before baking, then top and finish just before serving.
Boiling times for new potatoes can vary wildly, so keep testing with the tip of a knife until they’re tender all the way through. For the salsa, we’ve gone with mint because it pairs beautifully with new potatoes, but use any soft herbs you have – or swap for seasonal wild garlic or leeks.
Recipe from Good Food magazine, April 2026
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A star rating of 4.3 out of 5.10 ratings
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