Free-form asparagus and potato tart

We present to you our delicious asparagus and potato tart recipe that simply melts in your mouth. Perfect for a quick and easy rustic vegetarian lunch or light dinner. This heavenly dish combines the rich flavors of sour cream, grated Gruyère and seasonal vegetables on a delicious, cheesy puff pastry crust. Enjoy the deliciousness of the fresh asparagus and tender potatoes, perfectly complemented by the creamy and hearty toppings. Don’t miss this exquisite culinary experience that will leave you wanting more!


  • 400g Jersey Royal potatoes
  • 2 tbsp whole grain mustard
  • 140g asparagus (after breaking off the woody ends)
  • 140g Gruyère, coarsely grated
  • 200g sour cream
  • 1 large egg
  • 175g stick of butter, frozen
  • 300g flour, plus some flour for dusting
  • 50g Gruyère, coarsely grated

Preparation steps

  1. The morning before you bake the cake, put the butter in the freezer – wrap it in foil first so that it stays cold when you grate it later.
  2. To make the dough, place the flour in a large bowl and mix with a good pinch of salt and the cheese.
  3. Grate in the butter with a coarse cheese grater – try to hold it as little as possible so that it doesn’t warm up too much – and gradually stir it in with a knife.
  4. When all the butter is poured in, stir again to ensure all strands of butter are coated with flour, then quickly stir in 125ml of very cold water.
  5. If the dough looks dry, add a little more water and then gently bring the dough together with your hands.
  6. Wrap in cling film and chill for at least 30 minutes.
  7. Meanwhile, bring a large pot of water to the boil and add the potatoes.
  8. Cook the potatoes until just tender, then drain well, slice and cool.
  9. Preheat the oven to 200°C/180°C fan/gas 6 with a baking tray in it.
  10. On a large sheet of baking paper dusted with a little flour, roll the dough out into a rough circle about 30cm wide until it is the thickness of 2 x £1 coins.
  11. Spread the mustard over the dough.
  12. Arrange the potatoes, asparagus and most of the Gruyère in layers in the middle of the base, leaving a dough edge of about 5 cm around.
  13. Season the filling and fold the edges of the dough up to enclose the vegetables and cheese, pressing the edges together to seal.
  14. Mix sour cream and egg with some spices and pour into the middle of the cake.
  15. Sprinkle the remaining cheese on top and slide the tart onto the preheated baking tray.
  16. Bake for 30 minutes until the dough is golden brown and crispy.
  17. Just eat warm or at room temperature.

Nutritional Information

510 33g 20g 38g 3g 3g 14g 1.1g

Equipment and tools

To prepare this free-form asparagus and potato tart, you will need the following equipment and tools:

  • baking tray
  • parchment paper
  • rolling pin
  • Knife
  • grater
  • Bowl
  • Whisk

Allergen information

This free-form asparagus and potato tart contains the following allergens:

  • Dairy products (Gruyere, sour cream, butter)
  • Gluten (normal flour)
  • Eggs

Storage and leftovers

If you have leftovers or want to store the asparagus and potato tart free-form, follow these guidelines:

  • Allow the tart to cool completely.
  • Wrap it tightly with plastic wrap or aluminum foil.
  • Store in the refrigerator for up to 3 days.
  • To reheat, preheat the oven to 180°C (350°F).
  • Place the tart on a baking sheet and heat for about 10-15 minutes or until warmed through.

Health Benefits of “Freeform Asparagus and Potato Tart”

The “Freeform Asparagus and Potato Tart” not only offers a delicious flavor combination, but also has numerous health benefits. Packed with nutritious ingredients, this cake is a great addition to a balanced and healthy diet.

1. Asparagus:

Asparagus is a nutritional powerhouse. It is low in calories and rich in vitamins A, C and K. In addition, asparagus is an excellent source of fiber, folic acid and antioxidants. These antioxidants help reduce inflammation and promote overall health.

2. Potatoes:

Jersey Royal potatoes, the main ingredient in this cake, are a good source of carbohydrates, vitamins and minerals. They are particularly rich in vitamin C, which supports the immune system and aids iron absorption.

3. Whole Grain Mustard:

Whole grain mustard not only provides a tangy taste, but also offers health benefits. It contains the whole mustard seed, which is rich in fiber, protein and minerals such as selenium and magnesium. These minerals play an important role in supporting various body functions.

4. Gruyere Cheese:

Gruyere cheese is not only delicious, but it also offers several health benefits. It is a good source of calcium and protein, which are essential for strong bones and muscles. In addition, it contains vitamin B12, which helps maintain a healthy nervous system.

5. Sour Cream and Egg:

Sour cream and egg give the tart richness and creaminess. Eggs are a great source of protein, while sour cream provides a good amount of calcium and probiotics that support gut health.

6. Plain Flour:

The flour used in pie crust provides carbohydrates for energy. Although it should be consumed in moderation, whole wheat flour can be used as a healthier alternative as it contains more fiber, vitamins and minerals.

By incorporating the “free-form asparagus and potato tart” into your diet, you can enjoy a delicious meal while reaping the benefits of the nutritious ingredients. Remember to savor every bite and appreciate how good it is for your overall well-being.

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