The asparagus and potato tart is a great dinner-saver: nutritious, tasty, and really prepared with few ingredients!
A clever recipe that can be made in advance and baked at the right moment.
Ideal as a tasty starter, a vegetarian main or a one-dish meal for a quick dinner, this tart pleases the whole family and is also a great way to get kids to eat vegetables.
It’s asparagus season, so make the most of them.
Ready puff pastry helps us bring something delicious to the table without kneading or effort. Potatoes are rich in complex carbohydrates that provide energy; they contain potassium and vitamins useful for the body’s well-being and help with satiety.
Asparagus, on the other hand, are light, rich in water and fiber, promote digestion and provide vitamins, minerals and valuable antioxidants. Together they form a tasty, nutritious and balanced pairing.
The stretched-curd cheese (pasta filata) makes everything more appetizing.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients for asparagus and potato tart
- 1 puff pastry
- 1.1 lb asparagus
- 6 potatoes
- 4 oz scamorza cheese
- to taste extra virgin olive oil
- to taste fine salt
- 1 egg yolk
- 1 teaspoon
Tools
- 1 Pot
- 1 Baking pan
- 1 Potato masher
- 1 Peeler
- 1 Brush
Steps to prepare the asparagus and potato tart
To prepare the delicious asparagus and potato tart WATCH THE VIDEO RECIPE
Start by removing the tough woody ends from the asparagus. Wash them thoroughly under running water. Bring a pot of water to a boil, add salt and first cook the potatoes cut into pieces, then blanch the asparagus for about 5–8 minutes (time may vary depending on the thickness). They should be al dente. Then drain.
Line an 11.8-in baking pan with parchment paper and lightly brush it with a little extra virgin olive oil.
Arrange the asparagus side by side on the lined pan. Cover them with the mashed potatoes using a potato masher, spread them evenly and use a fork to level the mashed potatoes without compressing them. Make a layer of scamorza (or any other stretched-curd cheese), then cover everything with the puff pastry.
Press the edges of the puff pastry down from the inside using the tines of a fork.
In a small bowl beat the egg yolk with a pinch of fine salt and brush the entire surface.
Bake at 356°F for about 30–35 minutes, until golden.
Once baked, flip the tart onto a serving plate, remove the parchment paper and let it rest for a few minutes. The asparagus and potato tart is ready to be served crispy and gooey. Enjoy — Barbara!
Storage
The asparagus and potato tart keeps very well and is perfect to prepare in advance.
Once cooked and completely cooled, store it in the refrigerator for 2–3 days, covered with plastic wrap or in an airtight container so it retains flavor and texture.
To enjoy it at its best, I recommend reheating it in a conventional oven at 356°F for about 10 minutes to restore the puff pastry’s crispiness and the filling’s warmth and stretchiness. Alternatively, you can use an air fryer for a few minutes; the microwave is less recommended because it tends to soften the pastry.
If you want to get organized ahead of time, you can prepare it the day before and store it raw in the refrigerator to bake just before serving. It can also be frozen either cooked or raw: wrap it well and store it for up to 1 month. To use, thaw slowly in the refrigerator and then reheat or bake as usual. A practical trick to always have a tasty, dinner-saving recipe ready.
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