Recipes

Ingredients

• 15 fresh asparagus spears (or substitute spring onions or small leeks)
• 200g baby spinach leaves 
• 50g butter, melted for brushing 
• 6 sheets filo pastry 
• 2 large potatoes, peeled, boiled and sliced 
• Sea salt and freshly ground pepper, to taste
• ¼ tsp grated nutmeg 
• 200g South Cape Havarti, grated
• 3 eggs, lightly beaten 
• 1 cup double cream 
• 1 tablespoon snipped fresh chives
  

Method

Blanch asparagus and spinach by plunging quickly into boiling water, drain immediately and refresh in iced water. Drain on absorbent paper.

Butter a sheet of filo pastry and use to line the base and sides of a buttered rectangular flan tin with removable base. Layer remaining buttered filo on top and trim the edges. Arrange half the potato and half the spinach over the filo and season lightly with salt, pepper and nutmeg. Sprinkle over ¾ of the grated South Cape Havarti. Layer with remaining potato and spinach. Arrange asparagus spears in an even row on top of the tart. Season to taste. Whisk eggs, cream and chives together and pour over the tart. Sprinkle with remaining South Cape Havarti and brush edges of pastry with melted butter.

Bake at 180°C for 30 minutes, then if the centre is still soft, cover the asparagus with foil or baking paper, leaving pastry uncovered, and bake for a further 10 minutes or until tart is set.