450 g Shortcrust pastry; (1lb)
2 lg Potatoes
Olive oil
1 bn Spinach; blanched and refreshed
1/2 ts Grated nutmeg
175 g Gruyere cheese; (6 oz)
3 Eggs; lightly beaten
225 ml Double cream; (8fl oz)
1 Bundle asparagus; blanched and refreshed
Salt and black pepper
Chives and Parmesan to serve
Roll out the pastry and line a 23cm square or tranche tin. Prick the base
and refrigerate.
Put the potato slices in a pan, cover with olive oil and poach without
browning, until tender.
Set the oven to 180?C/350?F/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 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 30?35 minutes. Half way through
cooking time, cover asparagus, not pastry edge with a square of tin foil or
buttered baking parchment.
Serve with shavings of parmesan and chives.