Potato Cake with Asparagus
A potato cake with asparagus is a recipe featuring fresh ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 60 g sour cream
- 200 g Flour
- 1 egg
- 1 pinch salt
- olive oil (for the pan)
- 300 g waxy potatoes
- 500 g Green Asparagus
- Salt
- 100 ml Buttermilk
- 150 g light cream
- 4 eggs
- 50 g freshly grated cheese (e.g., Greyerzer)
- a handful fresh chopped spring herbs (e.g., thyme, chervil, wild garlic and scallion rolls)
- Nutmeg (freshly grated)
- thyme blossoms (for garnish)
Instructions
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1.
For the dough quickly knead the sour cream with flour, egg, salt and 1-2 tbsp cold water into a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.
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2.
Preheat the oven to 200°C (400°F) with upper and lower heat. Brush an tart tin with oil.
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3.
Roll out the dough on a floured surface to fit the tin, line the oiled tin with it, and lift up a rim. Wash the potatoes and steam them for about 30 minutes. Peel the lower third of the asparagus and cut the spears into ~3 cm pieces. Blanch in boiling salted water for 2-3 minutes, shock in cold water and drain well.
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4.
Peel the potatoes, mash and let them cool slightly. Mix buttermilk with light cream, eggs, cheese and herbs. Season with salt and nutmeg, then fold in the potatoes and asparagus. Spread the mixture over the dough base and bake for about 50 minutes until golden brown. If the tart turns too dark, cover with foil. Serve hot or warm, garnished with thyme blossoms if desired.
