450 g Shortcrust pastry; (1lb)
2 lg Potatoes
1 bn Spinach; blanched and
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
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.