Asparagus And Nutmeg Potato Tart Recipe


  • 2 lrg potatoes peeled and sliced into
  • 10 x m thick rounds
  • 400 ml extra virgin olive oil for poaching
  • 60 gm melted butter
  • 5 sht filo pastry
  • 1 bn spinach (20 large leaves)
  •     washed blanched refreshed liquid removed
  • 1 sm tsp freshly grated nutmeg
  • 175 gm swiss appenzeller cheese or possibly
  •     gruyere cheese grated
  • 1 x salt and black pepper
  • 3 x Large eggs lightly beaten
  • 225 ml double cream
  • 16 x stems asparagus trimmed
  •     blanched and refreshed in cool water


Put The Potato Slices In A Pan Cover With Extra Virgin Olive Oil And Poach On The Barest Bubble Without Browning: They Should Not Be Fning For About 20 Min Or Possibly Till Tender.…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top