Sunday, March 18, 2012

Jamie Oliver's Asparagus and Potato Tart

When I asked Billy if I could make this Asparagus and Potato Tart again, his reply made me realize that I've been slightly obsessed. Apparently, I've made this tart every week for the last three weeks. How does a meal get on my meal plan three weeks in a row without me realizing it? It must be a darn good tart is how.

So I hope you enjoy it as much as I do; it is a perfectly satisfying winter dish that beckons of the bounty of spring. (Bounty being the garden fresh produce, yay!)

Asparagus and Potato Tart
Time: 45 Minutes Serves: 4 - 6
Adapted from Jamie Oliver

4-5 small potatoes, peeled and cubed
1 bundle asparagus, rinsed and woody stalks trimmed
5 sheets of phyllo dough
1/2 cup butter, melted
1/4 cup crumbled bleu cheese
1/2 cup grated cheddar
3 eggs
8 ounces whipping cream
1/4 tsp nutmeg
1/4 tsp each, salt and black pepper

How To:
1) Preheat oven to 375ºF. Fill a medium pot with salted water, add cubed potatoes. Bring water to a boil, and cook for about 15 minutes or until potatoes are softened. Drain and set aside.

2) In another pan cover asparagus with water and bring to a boil. Cook for about 4 - 5 minutes. Drain and set aside. 

3) In a glass dish or ceramic dish, about 9"x13", spread melted butter with a pastry brush all along bottom and edges. Lay a sheet of phyllo dough down, draping over the edges of the dish. Brush the first layer with more butter, along the bottom and the edges. Repeat through the rest of the phyllo dough sheets. Set aside.

4) Add cheese to drained potatoes and mash until fairly incorporated. Add eggs, cream, nutmeg, salt, and pepper. Mix well. Pour mixture into the prepared phyllo dough dish, and spread evenly into dish. Place asparagus on top of the mixture in a row, slightly pressing each asparagus into mixture. Brush remaining melted butter across every asparagus spear and tart's edges. Fold the phyllo dough overhang over into the dish, folding tightly to the dishes edge.

5) Place in preheated oven and bake for about 30 minutes or until golden with darkened edges. 

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