Asparagus, rocket & new potato tart

Name: Asparagus, rocket & new potato tart
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 350 g shortcrust pastry; Plain flour, for dusting; 250 g Jersey Royals or other small new potatoes, cut into 5mm thick slices; 230 g Waitrose British Asparagus, trimmed and halved lengthways; 50 g wild rocket; 50 g finely grated Parmigiano Reggiano; 3 medium essential Waitrose Eggs; 300 ml essential Waitrose single cream

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Serves8
CourseBuffet
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins

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350g shortcrust pastry
Plain flour, for dusting
250g Jersey Royals or other small new potatoes, cut into 5mm thick slices
230g Waitrose British Asparagus, trimmed and halved lengthways
50g wild rocket
50g finely grated Parmigiano Reggiano
3 medium essential Waitrose Eggs
300ml essential Waitrose single cream

Preheat the oven to 180°C, gas mark 4. Roll the pastry on a lightly floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry. Leave the edges overhanging, prick the base and chill for 15 minutes.
Line the pastry case with parchment and baking beans or rice. Blind bake for 25 minutes until the edges are golden brown. Remove the baking beans and paper. Cook for 10-15 minutes, until light golden.
Meanwhile, boil the potatoes in a large pan of salted boiling water for 5 minutes. Add the asparagus and rocket, then cover and cook for 1 minute. Drain and leave to steam dry for 5 minutes. Add to the pastry case and scatter over the cheese. Whisk the eggs and cream together until smooth, then pour into the tart case.
Bake for 35-40 minutes until just set. Cool for 5 minutes, carefully trim the excess pastry using a serrated knife. Serve warm or cold.

Typical values per serving when made using specific products in recipe