Asparagus, Jersey Royals, Watercress & Ricotta Tart (v)
It’s around about this time of year that I start to crave Jersey Royal potatoes and English asparagus, as I know they are just appearing (for a limited time) on the grocery shop shelves. I think this is my favourite time of year. This month’s seasonal produce ticks all the boxes for me when it comes to cooking. I can feel summer on the horizon and eating simple dishes of fresh, lighter ingredients: salads, fresh peas and watercress, reminding me of picnic food lunches with ice cold glasses of Rose.
However, I’m writing this whilst it’s pouring with rain, that appears to be forecast for the whole weekend. Picnic season seems a little too hopeful right now!
This tart doesn’t disappoint, combining three wonderful seasonal ingredients, even if it is eaten indoors whilst the rain is tapping in the window. It’s fresh, simple to make and truly delightful. If your a purist when it comes to Jersey Royals and you only eat them alone with butter and salt, you’ll be forgiven for leaving them out of the tart and eating them separately as a side dish.
Happy cooking, N x
Ingredients
Serves: 6-8 | Prep: 20m | Bake: 30-40m
6/8 Jersey Royal potatoes, parboiled and thinly sliced
8 asparagus spears, steamed al dente, woody ends chopped finely
100g fresh watercress, bigger stalks removed
100g frozen peas, edamame or soy beans blanched
4 medium free range eggs
250g ricotta
Zest of 1 lemon
1 clove garlic, minced
175g grated parmesan or vegetarian hard cheese
375g shop bought ready rolled shortcrust pastry (or homemade)
Pinch of salt
1 tbsp unsalted butter
Good grind of black pepper
2 tbsp fresh chives, finely chopped
1 tbsp fresh mint, finely chopped
Method
Pre-heat the oven to 180C Fan/Gas Mark 6.
Lightly grease a loose bottomed 20cm cake tin or a 23cm quiche/tart tin. Roll out the pastry (to the thickness of a pound coin) to fit the tin. Leave an overhang. (This will stop the pastry from shrinking when baking.)
Refrigerate for 30 minutes.
Line with greaseproof paper and baking beans.
Blind bake for 10 minutes. Leave to cool slightly.
Remove the greaseproof paper and baking beans.
Trim the pastry overhang to create a neat edge on the pastry case.
Parboil the Jersey Royals and leave to cool. Steam the asparagus until al dente, trim the ends and chop finely.
Once the potatoes have cooled slightly, slice into 1cm pieces (approx).
Toss separately the potatoes and asparagus spears in a little melted butter or olive oil, sea salt and pepper and pop to one-side until ready to layer up tart.
Make the filling. Add the watercress, asparagus woody ends, peas, lemon zest, mint, chives, garlic, salt, pepper, eggs to a blender or food processor and blitz to a chunky purée. Add ricotta and parmesan and blitz again briefly to combine.
Layer the pastry case with a layer of sliced Jersey Royals. Pour half the egg mixture over the potatoes, layer the rest of the Jersey Royals and pour over the last of the egg mixture. Top with the asparagus spears, layering in a fanned pattern and sprinkle over a few chives and a grating of parmesan cheese. If you have any melted butter leftover from the potatoes, drizzle over the top of the tart.
Bake in the oven for 35/40 minutes Fan 160C Gas Mark 4, until set and firm. You want a slight wobble in the centre of the tart, but not too runny.
Leave to cool slightly, remove from the tin and slice. This vibrant green tart is delicious served hot or cold with a simple salad of fresh tomatoes and a mustard vinaigrette dressing.
Tomato & Mustard Vinaigrette Dressing
1 tsp white wine vinegar
1 tsp wholegrain mustard
1 tbsp olive oil
1 tbsp fresh chives
75g fresh vine tomatoes, quartered
Mix dressing ingredients together and pour over the vine tomatoes. Serve.
Enjoy! N x
