Cheesy Potato Asparagus Tart is a delicious Sunday Supper recipe that takes three of my favorite things – puff pastry, cheesy mashed potatoes and spring asparagus – and turns them into way more than the sum of their parts.
I’ve been making this recipe, or something very much like it, since 2008 when Jamie Oliver’s Jamie at Home first came out in the UK. If I remember correctly, his called for cream and is baked up in a shortcrust. Or phyllo pastry. Possibly it had different cheeses. But like a good quiche, this cheesy potato asparagus tart can be adapted to use what you have on hand. As long as there are potatoes and cheese, it’s all good. Once I even baked it with fine green beans – those ones they call haricots verts très fine in France – when it wasn’t asparagus season. Still fabulous.
But with the asparagus on top, it’s one of the easiest spring recipes I know how to make! And that’s what we are sharing here today for Sunday Supper. I love that this tart is simple enough for a Weekday Supper but pretty enough to put on the table for Sunday Supper or special guests. Cut the wedges nice and thick for a hearty meal or into thinner slices and make a lovely salad to serve alongside for a lighter brunch or lunch.
Adapted from Jamie at Home*, a cookbook I absolutely adore. Simple recipes, great ingredients, cooked well. Plus that cheeky smile.
- 1 1/2 lbs or 675g Idaho® potatoes
- Sea salt
- 1/2 lb or 225g asparagus spears woody ends removed
- 1 round puff pastry sheet about 11 1/4 oz or 320g
- 5 1/2 oz or 155g freshly grated extra sharp cheddar
- 3 large eggs
- 1 cup or 240g whole fat plain yogurt cold
- Freshly ground black pepper
Bring a pot of water to the boil and add a teaspoon of fine sea salt. Fill a bowl with cold water and some ice and set aside.
Pop the asparagus in boiling water and set a timer for 3 or 4 minutes. Three if the asparagus are thin ones, 4 if they are thicker.
Peel your potatoes and cut them into chunks. When the timer goes off remove the asparagus from the pot with a slotted spoon and put them in a colander. Rinse with cool tap water then tip them into the ice water bowl.
Put your potatoes into the pot of salted boiling water and cook for 15 minutes or until tender.
Preheat your oven to 400°F or 200°C. Unroll your puff pastry and line a tart pan with it. Put the tart pan in the refrigerator until you are ready to fill it.
When the potatoes are done, use a potato masher to mash them until they are relatively lump-free. Fold in the cold yogurt and stir till combined.
Now add in the cheese and stir well again. Check for salt and add more if needed, along with a few generous grinds of fresh black pepper. (I usually add about a 1/2 teaspoon fine sea salt but if your cheese is pretty salty, that might not be necessary.) It's important to taste now before the raw eggs are added.
By this time your potatoes should have cooled off considerably from all the additions and the stirring. We don’t want them to be so hot that they’d cook the eggs on contact.
Add the eggs one at time, stirring till combined with each addition.
Pour the filling into the puff pastry crust and fold the edge under itself, if there is any hanging out.
Put the tart pan on larger pan or cookie sheet and put them both into the oven. Turn the oven down to 375°F or 190°C. Bake the tart for about 30-35 minutes or until the crust is golden and the center is just set. A tiny wiggle is okay as that will set when it cools.
Leave to rest for 10-15 minutes before cutting and serving.
Serving tip: Use a serrated or well-sharpened knife or even some scissors to cut through the asparagus on top before cutting down through the tart below. A dull knife just pushes the asparagus into the cheesy potato filling.
Check out this wonderful link list of easy spring recipes our Sunday Supper tastemakers are sharing today! The hard part is going to be deciding which to try first. Many thanks to our host Anne from Simple and Savory and our event manager, Cricket of Cricket’s Confections.
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
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