Saturday, September 18, 2010

Potato, asparagus and goats cheese tart


For those of you harvesting your spuds, this delicious tart is the perfect thing for a Saturday brunch.
I have also been pondering over my lovely goats cheese from the Oisin Farmhouse which has been in the fridge since last Saturday.  I was going to eat it with roast beetroot but didn't feel quite in the mood for it.  It is perfect for this tart and I even have some left over if I do decide on that beetroot.

This is simple to make once you have the slightly-labour-intensive-shortcrust-base part already completed.
It is a great way of getting rid of odds and ends which you keep just in case!

You will need, for six slices:

1 22" short crust base, cooked blind

4 eggs
250ml double cream
150g Parmesan finely grated
8 new potatoes, cooked for 10 minutes, peeled and sliced
1 onion, finely chopped
5 spring onions, chopped
1 clove garlic, finely chopped
150g goats cheese, broken into large-ish pieces
8 asparagus spears, trimmed and blanched
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
sea salt and freshly ground black pepper

 Melt a little oil and a knob of butter in a pan and add the onion and garlic.  Cook for 8-10 minutes until the onion has caramelised and is sweet and golden. Toss in the spring onions and set aside.  I don't like to cook the spring onions as they still have a nice bite to them when the finished tart has come out of the oven.

Put the cream and eggs in a bowl and whisk well until fully combined.  Add the grated Parmesan, cayenne pepper, nutmeg and a generous pinch of salt and pepper.

Layer the slices of potato into the pastry case and layer the pre-cooked onion and garlic over the top.  Dot the pieces of the cheese on top. 


Pour in the cream/egg mixture over the potatoes, onions and cheese and then arrange the asparagus spears on top with the heads in the middle and the stems radiating out around the centre.

Bake in the oven for 35-45 minutes.  You will know it is ready if you give it a good wobble and the mixture is no longer liquid and appears set.  Leave it to stand for 10 minutes before serving.



I have to mention this great place which I will be in great need of after eating this cream and egg laden pie - I was at the opening of a really gorgeous skincare clinic in Dun Laoghaire on Thursday night.  Sanctum on Lower Georges Street is well worth a visit, Scandinavian in feel with a great sauna and rose petal filled bath, it boasts treatments such as a slimming seaweed body wrap, caviar eye treatment and various other delicious sounding facial treatments. I cannot wait to book myself to this spacious, luxurious place for some serious pampering - this seems to be the place for it!

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