zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Asparagus, rocket & new potato tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Asparagus, rocket & new potato tart

    Tender asparagus, creamy new potatoes and peppery rocket – celebrate the best of spring with this delicious tart.

    • Preparation time: 20 mins
    • Cooking time: 1 hour 10-20 mins
    • Total time: 1 hour 40 mins

    Serves: 8

    Ingredients

    350g shortcrust pastry

    Plain flour, for dusting

    250g Jersey Royals or other small new potatoes, cut into 5mm thick slices

    230g pack Waitrose British Asparagus, trimmed and halved lengthways

    50g wild rocket

    50g finely grated Parmigiano Reggiano 

    3 medium essential Waitrose Eggs

    300ml pot essential Waitrose single cream

    Method

    1. 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.

    2. 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.

    3. 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. 

    4. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary