Asparagus and Spinach Tart with Manchego Cheese

Asparagus and Spinach Tart with Manchego Cheese

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Servings: 8
Calories: 378

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
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