Free-form asparagus & potato tart

Free-form asparagus & potato tart

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Prep: 40 mins Cook: 30 mins plus overnight freezing and chilling

More effort

Serves 8
Top cheesy rough-puff pastry with soured cream, grated Gruyère and seasonal vegetables for a rustic vegetarian lunch or light dinner

Nutrition and extra info

  • uncooked pastry only
  • Vegetarian

Nutrition: per serving

  • kcal510
  • fat33g
  • saturates20g
  • carbs38g
  • sugars3g
  • fibre3g
  • protein14g
  • salt1.1g
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Ingredients

  • 400g Jersey Royal potatoes
  • 2 tbsp wholegrain mustard
  • 140g asparagus (after snapping off woody ends)
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 140g Gruyère, coarsely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 200g pot soured cream
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the pastry

  • 175g block of butter, frozen
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g plain flour, plus extra for dusting
  • 50g Gruyère, coarsely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

  1. The morning before you make the pie, put the butter in the freezer – first wrap it in foil, which will help to keep it cold when you grate it later.

  2. To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter – try to hold it as little as possible so it doesn’t warm up too much – and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.

  3. Meanwhile, bring a big pan of water to the boil, then tip in the potatoes. Boil until just tender, then drain well, slice and allow to cool.

  4. Heat oven to 200C/180C fan/gas 6 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. Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the Gruyère 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. 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 and slide the tart onto the preheated baking tray. Bake for 30 mins until the pastry is golden and crisp. Eat just warm or at room temperature.

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Comments, questions and tips

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Teen24
30th May, 2016
I was intrigued by the recipe and technique for the pastry, particularly the overnight freezing of the butter. I followed the recipe closely but the end result was a complete disaster, doughy, fatty and tasteless. We ate the asparagus but threw the pastry in the bin.
Minoo's picture
Minoo
28th May, 2016
I'd never made this type of pastry before but it was really easy. The tart was simple to make a looked impressive. I served it with a side salad for a filling weekend lunch.
natlee89
2nd Jan, 2016
Very tasty recipe. I cut back on time by using ready roll pastry, tart was easy to make and I added some bacon for extra flavour.
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