Potato Cake with Asparagus
A potato cake with fresh asparagus is a recipe featuring ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g cold butter
- 200 g Flour
- 1 egg
- 1 pinch salt
- olive oil (for the pan)
- 300 g waxy potatoes
- 500 g Green Asparagus
- Salt
- 150 ml whipping cream (at least 30% fat content)
- 100 g crème fraîche
- 3 eggs
- 100 g freshly grated cheese (e.g., Greyerzer)
- 2 tbsp freshly chopped spring onions (e.g., chives, tarragon, wild garlic)
- nutmeg
- spring onion blossoms (or thyme flowers for garnish)
Instructions
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1.
Cut the butter into pieces and quickly knead with flour, egg, salt and 1-2 tbsp cold water into a smooth dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
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2.
Preheat the oven to 200°C (Oven + fan). Oil the tart pan lightly with olive oil.
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3.
Roll out the dough on a floured surface to fit the pan, lift it onto the oiled pan, and form a raised edge. Wash the potatoes and steam them for about 30 minutes. Peel the lower third of the asparagus and cut into ~3 cm pieces. Blanch in boiling salted water for 2-3 minutes, shock in ice water, and drain well. Peel the potatoes, press through a potato masher, and let them steam to evaporate moisture. Mix cream with crème fraîche, eggs, cheese, spring onions and herbs. Season with salt and nutmeg, fold in the potatoes and asparagus. Spread the mixture over the dough base and bake for 40-50 minutes until golden brown.
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4.
Serve garnished with spring onion blossoms if desired.
