Week 44 - asparagus & courgette tart with dauphinoise potatoes

Every food blogger online seems to have a version of this classic tart so here is my contribution to the culinary world:


A crispy tart with a double dose of cheese, a kick of chilli and a zing of fresh mint served with luxuriously creamy, decadent dauphinoise potatoes. Roasted vine tomatoes add extra depth of flavour and a bitter rocket salad cuts through the richness.


No dolphins were hurt in the making of this dinner.


BASIC INGREDIENTS (4 PEOPLE)

Pack of Ready Roll puff pastry (320g-375g)

4 medium potatoes (Maris Piper) - approx 600g peeled

16 asparagus spears

1 large courgette

1 small red onion

4 vine tomatoes

400ml double cream

60g butter

120g meltable cheese (cheddar/gruyère/mozzarella)

100g goats cheese (not the spreadable one)

50g feta

Herbs & spices: fresh mint, fresh thyme, 4 garlic cloves (or minced)


LUXURY INGREDIENTS (OPTIONAL)

Handful walnuts/hazelnuts/pine nuts

Chilli flakes (chipotle are great)

Garlic granules

Optional side salad: punnet of cherry/plum tomatoes, rocket leaves, balsamic/fresh lime

Selection of the amazing tarts and dauphinoise potatoes from the chefs this week


PREP

Peel and slice your potatoes into thin slices · oven on 180° · grate 120g cheddar/gruyere cheese · mince 4 garlic cloves · take off woody ends of asparagus


On a big oven tray, throw on your asparagus with a glug of olive oil and some fresh pepper. Pop in the oven while you prep the dolphins.


Dauphinoise potatoes

In a mixing jug, melt 60g of butter, then mix in your 4 minced garlic cloves and 400ml of cream.

  • In an oven dish ~20cmx20cm, layer 1/3 of your potatoes on the bottom.

  • Then pour on 1/3 of your cream-garlic-butter mix.

  • Pull off the leaves from two thyme sprigs and put them onto the cream.

  • Add a sprinkle of garlic granules (optional) and a grinding of salt.

Repeat two more times.


Finally, sprinkle half of your grated cheese (60g) on top, put your dish on a tray and pop into the middle/bottom shelf of the oven for 30 mins. Take out the asparagus at the same time.

This is why you put the dish ON A TRAY people...


Tart

Slice your red onion thinly. Layer half of the red onion in a nice salad bowl and squeeze on the juice of half a lime. Slice your courgette into circles. Pick 5 mint leaves and chop finely.


Slice your 4 vine tomatoes into 1cm rounds and put on a baking tray with olive oil. Set aside.


Unroll your pastry and leave on the greaseproof paper.

  • Crumble on your feta

  • Layer the red onion on top

  • Next lay on the courgette rounds - you might need to overlap them a little

  • Sprinkle on your chopped mint

  • Optional: sliced chilli and chilli flakes

  • Next add your goats cheese on - you might like to cut this also into rounds or you can crumble it with your fingers

  • Add a handful of nuts onto of the goats cheese

Finally, lay on your asparagus in groups of 4 as this makes it easier to slice at the end.

Pop this onto the top shelf in your oven. Put in your tomatoes too (any shelf). Take out the dauphinoise potatoes.

Add the remaining 60g of cheese onto the potatoes and return to the oven for a final 15 mins.


The tart takes at least 20 minutes depending on your oven.


Note: your potato dish must rest before you try to cut otherwise they are likely to be sloppy.


Sharp salad

This salad has all the refreshing elements that are needed for this rich dinner: sharp, tangy, bitter and citrusy.


Add a handful of rocket leaves on top of your limey red onions in your dish. Add the halved cherry tomatoes and some mint leaves.


Just before serving add some olive oil, salt and pepper, plus a little lime juice or balsamic.

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