Recipe: Asparagus and Potato Tart

Vegetarian asparagus and potato tart

I usually haven’t recovered from the weekend enough to be bothered to cook from scratch on a Monday, but because I had a rare booze-free, exercise-packed, fresh-air filled weekend, my energy levels were up and so I decided I wanted to cook something healthy.

After deciding I wanted tonight’s dinner to involve asparagus, I perused the BBC Good Food website, filtering the results down to healthy options. None of the healthy options particularly appealed, so I took the healthy filter off and saw their free-form asparagus and potato tart, which is what I loosely based mine on. It’s not healthy in the slightest but it’s a big step up from the processed junk I usually heat up in the oven on a Monday.

Recipe: Asparagus and Potato Tart
Recipe Type: Tart
Cuisine: Vegetarian
Author: Cathy @ Planet Veggie
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 375g pack ready-made shortcrust pastry
  • 1 tbsp wholegrain mustard
  • 2 eggs
  • 200ml soured cream
  • 75g asparagus, woody stems snapped off
  • 200g potatoes, sliced
  • 3 chestnut mushrooms, sliced
  • 100g Cheddar cheese, grated
  • 1 tbsp fresh rosemary
  • salt and black pepper
Instructions
  1. Boil the sliced potatoes for about 5 minutes until tender.
  2. Meanwhile, whisk together the eggs and soured cream, then add the rosemary and season with salt and black pepper.
  3. Line an 8″ round pie dish with the pastry, leaving the edges overhanging.
  4. Brush the bottom of the pastry with the mustard.
  5. Layer the pastry with the potatoes, mushrooms and asparagus and top with half the cheese.
  6. Pour the soured cream/egg mixture over the vegetables and top with the remaining cheese.
  7. Fold over the edges of the pastry, trimming if necessary.
  8. Cook in the oven at 200C/180C fan for about 30 minutes.




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