Jamie Oliver has a show on one of the cooking channels that our family enjoys watching. The show, Jamie at Home, focuses on fresh, locally grown produce and meats. Today, Amy made his delicious asparagus/potato tart for lunch. It was fabulous. We will definitely be making this again, especially when we have left over mashed potatoes.
This recipe has been tweaked to fit with the ingredients I had on hand.
1 pound potatoes, peeled and cut into chunks
1 pound asparagus spears, woody ends removed
8 oz. filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Monterey Jack Cheese, grated
3 large eggs
1/2 cup cheddar cheese, grated
8 oz. evaporated milk (we were out of milk)
two shakes of grated nutmeg
freshly ground pepper
Boil potatoes in salted boiling water and cook for 15 minutes. Blanch the asparagus in a separate pan of salted boiling water for 4 minutes, then drain in a colander.
Preheat oven to 375 degrees.
Layer the filo pastry in a baking dish. Brush each layer of filo dough with melted butter. We used a large cookie sheet, but I feed a large crowd. It's important to work quickly, because the filo dough will dry out. The pastry layers should be about 5 layers thick.
When the potatoes are down cooking, drain immediately. Mash the potatoes with the cheeses, then mix together the eggs and cream and add to the potato mixture. Spread the potato mixture over the filo dough. Bring the sides of the filo dough and scrunch together to form a rim. Take the blanched asparagus and line them up across the potatoes. Brush with remaining melted butter. Bake in preheated over for about 20 minutes, or until golden and crisp. Allow to rest for 10 minutes.