Trying to get B to eat purely vegetarian meals is almost impossible. He is a loud and proud carnivore so it takes quite a bit of cunningness on my behalf to get him to eat vegetarian meals without complaining. Thankfully my good friend, Jamie Oliver, came to my rescue and as I watched him bake this tart on his “Jamie at Home” series, I knew I’d found a vegetarian dish that wouldn’t have B asking “Where’s the meat?!”
Having made this, there is nothing that I would change from Jamie Oliver’s recipe. The filo pastry is quite difficult to work with as it is so thin but considering that you don’t see the base once it is finished you can easily patch things up if you make some holes. I am most certainly going to make this again as I think it will be perfect for summer picnics. A small slice of tart, with a side of salad would be a simple and tasty dinner by the beach.
Jamie Oliver’s Asparagus and Potato Tart
500g of potatoes, peeled and cut into chunks
Sea salt and freshly ground black pepper
500g asparagus spears, woody ends removed
200g filo pastry
100g butter, melted
100g of freshly grated Lancashire cheese (*I didn’t know what this was so I just used 2 different Cheddars)
100g of freshly grated Cheddar cheese
3 large organic, free-range eggs
284ml of cream
¼ of a nutmeg
Put the potatoes into a pot of salted boiling water and cook for 15 minutes. Meanwhile, blanch your asparagus in a separate pot of salted boiling water for about 4 minutes and drain in a colander. Run them under cold water to stop the cooking process, hence, retaining the bright green colour.
Preheat the oven to 190C/375F. Get an ovenproof dish and layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 2.5cm of pastry hang over the edge. You want to get the pastry about five layers thick. Put a clean, damp tea towel over the top and put to one side.
When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream, and stir in your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
The recipe is a Jamie Oliver recipe and it can be found here.