Now lay the asparagus lengthwise along the tart, making sure the top is all covered. Spoon the potato into the pastry case then scrunch up the overhanging bits of pastry to make a rim. Grate in the nutmeg - (or you could just sprinkle in some ground nutmeg) - and season well with salt and pepper. Transfer to a lightly floured baking tray. Meanwhile, place a large, deep frying pan on a medium-low heat with 1 tbsp olive oil, add the remaining leeks and finely sliced asparagus, and cook for 10 mins until softened. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Mix together the eggs and the cream, then stir that into the mashed potato. Shred the chicken and set aside, discarding the skin, then add the bones and carcass to the pan and boil for 20 mins. Repeat until you have 5 sheets of filo in the dish.Ĭover with a damp tea-towel while you do the filling.ĭrain the potatoes and put them into a big bowl along with the cheeses and mash, using a potato masher. When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Add the asparagus cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness. After that, roll it out and line the tin with it. Then place the dough in a plastic food bag to rest in the fridge for 20 minutes.
#ASPARAGUS TART JAMIE OLIVER PLUS#
Check out more ideas in our selection of beetroot recipes. Bring about 1 inch of water to a boil in a large skillet. First, make the pastry by rubbing the butter and lard lightly into the flour, then add the cheese and salt, plus enough cold water to make a smooth dough about a tablespoon. Let the filo hang about 1" over the sides.īrush with melted butter and lay another piece of filo over. This gorgeous asparagus recipe from Jamie Olivers new book Veg is a double win - you get asparagus soup and quiche Preheat a grill pan over medium-high. Try slicing very finely and adding raw to salads, baking in a gorgeous gratin or pickle and serve on a festive cheese board. Place a layer of filo pastry into a rectangular baking dish (Jamie used one with a removable base) - it looked about the size of a lamington tin to me (perhaps with slightly higher sides).
As so many people are salivating over it, here's the recipe:ĥ00g potatoes, peeled and cut into chunksĥ00g asparagus spears, woody ends removedīoil potatoes in salted water for 15 minutes.īlanch asparagus in boiling water for 4 minutes - drain.
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