Asparagus and Spinach Tart with Manchego Cheese
Ingredients
- 1.1 lb pack ready-rolled shortcrust pastry
- 2 large potatoes
- 4 1/3 oz pack fine asparagus
- 8 3/4 oz bag spinach
- 1/2 tsp smoked paprika
- salt and freshly groung black pepper
- 2 oz manchego cheese grated
- 3 eggs lightly beaten
- 6 3/4 floz double cream
Instructions
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Roll out the pastry and use it to line a deep fluted flan tin. Prick the base and refrigerate for 30 minutes.
- Place a piece of baking parchment over the pastry, cover evenly with uncooked rice and bake blind for 15 minutes.
- Remove the parchment and rice and continuew baking for a further 15 - 20 minutes until golden.
- Cook the potatoes whole in boiling water for 20 minutes, then refresh under cold water, peel and slice.
- Meanwhile, peel the asparagus stems, and cook in boiling water for 2 minutes.
- Remove and refresh under cold, running water.
- Place a layer of potato, a pinch of paprika, seasoning and a sprinkling of manchego in the pastry case.
- Add a layer of spinach, a pinch of paprika, seasoning and a sprinkling of manchego.
- Arrange a second layer of potato, a pich of paprika, seasoning and a sprinkling of manchego.
- Whisk the eggs and cream together, and pour over the filling.
- Arrange a line of cooked asparagus over the top and pour a little more egg mixture over.
- Bake for 45 minutes until golden.
Calories: 378 kcal
Carbohydrates: 45 g
Protein: 11 g
Fat: 17g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 103 mg
Sodium: 405 mg
Potassium: 519 mg
Fiber: 3 g
Sugar: 1 g
Vitamin A: 3581 IU
Vitamin C: 20 mg
Calcium: 149 mg
Iron: 4 mg