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Recipe Name: Asparagus, Spinach And Potato Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

450 Gram(s) Shortcrust pastry, 1lb
2 Potatoes
Olive oil
1 Spinach, blanched and
1/2 Teaspoon(s) Grated nutmeg
175 Gram(s) Gruyere cheese, 6 oz
3 Eggs, lightly beaten
225 Double cream, 8fl oz
1 Bundle asparagus, blanched
Salt and black pepper
Chives and Parmesan to serve
Roll out the pastry and line a 23cm square or tranche tin. Prick the
base and refrigerate. Put the potato slices in a pan, cover with olive
oil and poach without browning, until tender. Set the oven to
180?C/350?F/gas mark 4. Assemble the tart. Make a layer of cooked
potato slices in the bottom of the pastry lined tin. Sesaon with salt,
pepper and nutmeg. Follow with a layer of spinach and season. Repeat
the layers. Beat together eggs (leave a tsp to glaze pastry)and cream
and pour into the tart case. Top the tart with a line of pre cooked
asparagus. Brush the pastry with the reserved egg. Bake for 30?35
minutes. Half way through cooking time, cover asparagus, not pastry
edge with a square of tin foil or buttered baking parchment. Serve
with shavings of parmesan and chives. Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1475
Calories From Fat: 871
Total Fat: 98.6g
Cholesterol: 750.5mg
Sodium: 828.8mg
Potassium: 1988.4mg
Carbohydrates: 68.8g
Fiber: 9.1g
Sugar: 5.1g
Protein: 79.1g

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