Free-form asparagus & potato tart - Good Food Middle East
Top cheesy rough-puff pastry with soured cream, grated gruyère and seasonal vegetables for a rustic vegetarian lunch or light dinner
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Cooking tools:
- Baking sheet
- Parchment paper
- Rolling pin
- Mixing bowl
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Plastic wrap
- Pastry brush
- Spoon
- Fork
Ingredients
- 400g Jersey Royal potatoes
- 2 tbsp wholegrain mustard
- 140g asparagus (after snapping off woody ends)
- 140g Gruyère, coarsely grated
- 200g pot soured cream
- 1 large egg
- 175g block of butter, frozen
- 300g plain flour, plus extra for dusting
- 50g Gruyère, coarsely grated
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