- Serves8
- CourseBuffet
- Prepare20 mins
- Cook1 hr 20 mins
- Total time1 hr 40 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,468kJ/ 352kcals |
|---|---|
Fat | 22.5g |
Saturated Fat | 13.5g |
Carbohydrates | 26.3g |
Sugars | 2.2g |
Fibre | 1.7g |
Protein | 11.1g |
Salt | 0.3g |
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