Crispy and Delicious Asparagus and Potato Tart

Method:

1. 1

   Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

2. 2

   Preheat the oven to 375 degrees F.

3. 3

   Get an ovenproof dish - I've used many different shapes and sizes.

4. 4

   Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

5. 5

   When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together.

6. 6

   Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all.

7. 7

   Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes.

8. 8

   Serve just as you would a quiche for a quick lunch or supper, with a salad.

9. 9

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Adapted from Foodnetwork