Crispy asparagus and potato tart (without hyperbole)
500g potatoes, peeled and cut into chunks
500g asparagus, trimmed
200g filo pastry
100g butter melted
100g grated Lancashire cheese
100g grated cheddar cheese
3 large eggs
1x284ml pot of double cream
1/4 of a nutmeg
cook potatoes
Blanch asparagus for 4mins, drain
preheat oven to 190C/375F
Get ovenproof dish, line with filo pastry, brushing sheets with melted butter as you go. let about 2.5cm hang over the edge. You want about five layers of pastry. Put a clean damp tea towel over the top and put to one side
When potatoes are done, mash with cheeses. In a separate bowl, mix together eggs and cream, stir into cheesy mashed potato. Grate in the nutmeg, season well with [salt I think and] pepper and mix together. Spread mashed potato over the filo pastry, bring the sides of the filo and scrunch them togethter to make a rim. Take blanched asparagus, line them up over the filling, covering it all. Brush with remaining melted butter, pop into oven for around 20minutes until golden and crisp. Al;low to rest for 10mins.