Recipe for Asparagus, Spinach and Potato Tart 
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Yield:
1 servings
Ingredients:
Amount Ingredient
450 gm Shortcrust pastry, (1lb)
2 lrg Potatoes
Olive oil
1 bn Spinach, blanched and refreshed
1/2 tsp Grated nutmeg
175 gm Gruyere cheese, (6 oz)
3 x Eggs, lightly beaten
225 ml Double cream, (8fl oz)
1 x Bundle asparagus, blanched and refreshed
Salt and black pepper
Instructions:
Instructions: Roll out the pastry and line a 23cm square or tranche tin. Prick the base and refrigerate.

Put the potato slices in a pan, cover with olive oil and poach without browning, until tender.

Set the oven to 180?C/350?F/gas mark 4. Assemble the tart. Make a layer of cooked potato slices in the bottom of the pastry lined tin.

Sesaon with salt, pepper and nutmeg. Follow with a layer of spinach and season. Repeat the layers.

Beat together eggs (leave a tsp to glaze pastry)and cream and pour into the tart case. Top the tart with a line of pre cooked asparagus.

Brush the pastry with the reserved egg. Bake for 30?35 minutes. Half way through cooking time, cover asparagus, not pastry edge with a square of tin foil or buttered baking parchment.

Serve with shavings of parmesan and chives.

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