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Ingredients
Asparagus and Potato Tart
- Ingredients
- 400 grams starchy potatoes
- 1 kilogram green Asparagus
- salt
- 80 grams melted butter
- 250 grams Filo dough
- 4 eggs
- 1 Tbsp finely chopped thyme
- 400 grams Whipped cream
- 100 grams grated Cheese (such as cheddar)
- freshly ground peppers
Rinse the potatoes and steam for about 30 minutes.
Peel the bottom third of the asparagus and trim off any woody ends. Blanch the asparagus in boiling salted water for about 5 minutes, drain well and allow to cool slightly.
Preheat the oven to 180°C (approximately 350°F). Grease a rectangular tart pan with butter.
Line the prepared tart pan with the filo dough, brushing between each layer with melted butter. Arrange the asparagus on the filo dough.
Peel the potatoes and press through a potato ricer. Stir the egg, chopped thyme, sour cream and grated cheese into the potatoes. Season with salt and pepper and spread the mixture over the asparagus. Bake for 35 minutes, until golden brown.
Remove from oven and allow to cool for a few minutes. Cut into squares and serve.
(Percentage of daily recommendation)
| Calorie | 3,795 cal. | (181 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 246 g | (212 %) | ||
| Carbohydrates | 276 g | (184 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.8 g | (106 %) |