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Asparagus and nutmeg potato tart# recipe And Books

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Asparagus and nutmeg potato tart# recipe and books

So you would like to know how to make Asparagus and nutmeg potato tart# recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


asparagus and nutmeg potato tart

2 large potatoes peeled and sliced into
10m thick rounds
400m1olive oil for poaching
60g melted butter
5 sheets filo pastry
1 bunch spinach (20 large leaves)
washed blanched refreshed drained
1 small tsp freshly grated nutmeg
175g swiss appenzeller cheese or
gruyere cheese grated
salt and black pepper
3 eggs lightly beaten
225m1 double cream
16 stems asparagus trimmed
blanched and refreshed in cold water

Put the potato slices in a pan cover with olive oil and poach on the barest bubble without browning: they shouldn`t be fning for about 20 minutes or until tender.
Meanwhile brush the tart tin with melted butter then lay a sheet of filo pastry inside gently easing it into the corners of the tin so that it fits neatly.
Brush all over the pastry bottom and sides with melted butter.
Stack another sheet on top then fit into the corners and brush with butter as before.
Continue layering with the remaining three sheets of filo pastry.
Then using scissors trim off all the edges so that they stand a good L/zcm or so above the edge of the tin.
Cover with clingfilm until needed.
Next assemble the tart: using your hands squeeze out any excess water from the blanched spinach and mix with the grated cheese.
Make a layer of cooked potato slices in the bottom of the pastelined tin breaking up some to till in any big gaps. Sprinkle all over mith salt pepper and the nutmeg.
Follow with a layer of cheese and spinach and lightly season again.
Next beat the eggs with the cream and pour into the tan case.
Finally top the tart with a bank of the precooked asparagus spears facing in the same direction.
Brush the edges of the pastry with more butter and if you want to snake sure that the pastry fills around the edges carefully separate the sheets using the tip of a knife.
Place on the middle shelf of the oven preheated to 180C/350F/Gas Mark 1 and bake for 20 minutes.
Then cover the asparagus but not the pastn edges with a square of baking parchment buttered on its underside. Return to the oven for a further 15 to 20 minutes or until the egg has just set in the centre.
Serve hot warm or cold with a few simply dressed salad leaves.

Ideally use either a 230mm square tin or a tranche tin.
If you don`t have either use a 2l0mm round tin (in which case you`ll have to cut the spears smaller and scatter them over the tart to make sure that everyone gets their fair share of tips). The olive oil used for poaching the spuds can be strained and used again.

This Recipe Serves 4



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We truly hope you will like this American recipe, and enjoy your tasty Asparagus and nutmeg potato tart# recepie. Check out these great recipe books and learn how to make Asparagus and nutmeg potato tart#!
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