vegetarian recipe - potato, asparagus and cheese tart

Potato, Asparagus and Cheese Tart – recipe


It has been a while since I posted a recipe. This is an adaption of a Jamie Oliver recipe, I managed to make 2 large tarts, each enough to serve 6-8 people, or 4 hungry ‘me’s.

vegetarian recipe - potato, asparagus and cheese tart
Potato, asparagus and cheese tart – recipe

Potato, asparagus and cheese tart – recipe


  • 500g potatoes, peeled and quartered
  • Pinch of sea salt
  • 500g asparagus spears, ends removed
  • 200g filo pastry
  • 100g butter, melted
  • 100g Cheddar cheese, freshly grated
  • 100g Lancashire cheese, freshly grated
  • 3 large eggs
  • 300ml double cream
  • 1/2 large red onion, finely sliced
  • ¼ tsp nutmeg, freshly grated
  • Black pepper, freshly grounded, to taste



  1. Cook the potatoes in a large pot of salted boiling water for 15 minutes.
  2. Par-cook the asparagus over the boiling potatoes, in a steamer for 4 minutes. Afterwards, remove the asparagus and place in a bowl of cold water. This will help the asparagus retain their bright green colour.
  3. Preheat the oven to 190C/375F/Gas mark 5.
  4. Layer the sheets of filo pastry in a large, ovenproof dish, brushing each layer with plenty of melted butter. Reserve a little butter for later. Ensure there is an over hang of pastry of about 2.5cm. Work quickly with the pastry so it doesn’t dry out. Covering the pastry with a slightly damp teacloth may help, whilst you prepare the ovenproof dish.
  5. Mash the cooked potatoes with the 2 cheeses, while they are still warm. In a separate bowl, lightly whip together the eggs and cream. Add to the cheese potato mix.
  6. Add the nutmeg and onion, season well with pepper and stir to form a batter.
  7. Pour the batter over the filo pastry. Bring up the sides of the filo and scrunch them together to form a rim.
  8. Drain the asparagus and line them up across the batter. Brush all over the top of the tart with the remaining melted butter.
  9. Place into the oven and bake for about 30 minutes, until the top is golden and the batter has just set.
  10. Allow to rest for 10 minutes. Serve with salad and/or a crusty mini baguette.

If you try this recipe, please let me know how it turned out.  Don’t forget to like, comment and subscribe to Champagne Twist.

Thanks for reading.

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