Spring Asparagus Watercress & Jersey Royal Tart With Red Pepper Oil Dressing
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Spring has sprung, although it might still be a little frosty this morning at least in some places.
1 x 320g sheet ready rolled butter puff pastry
1 x 200g jar ‘ready-made’ hollandaise (ambient)
2 -3 tbsp any oil
350g asparagus, lightly char grilled
400g Jersey Royal or any small new potato, cooked then sliced lengthways
50g watercress, roughly chopped
50g rocket, roughly chopped
6 salad onions, finely sliced
salt and freshly ground black pepper
Pre-heat the oven to 200C gas 6.
Place a baking sheet upside down in the oven.
Heat the oil in a frying pan and gently sauté the asparagus, so it takes a little colour. Then spoon onto a plate.
Un roll the pastry and place on a floured board and roll even thinner, the thinner the better, don’t worry too much about the shape.
Dock well, then place onto a non-stick baking sheet.
Place the hollandaise into a bowl and add the sliced potatoes, onions and roughly chopped watercress.
Mix well and season with pepper, there should be enough salt.
Pile into the rolled pastry base, keeping 2-3 cm from the edge.
Arrange the asparagus over the top neatly, then bake in the pre-heated oven for 35-40 minutes until the pastry is nicely browned and cooked.
Dress some watercress with a little olive oil and sherry vinegar and serve with the salad.
Cut into 4 and serve warm or chilled.
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