Jersey Royal Potato, Asparagus and Pancetta Tart

What a fabulous weekend..... finally summer is here! We went to our friends on Saturday who I hadn't seen in ages and she cooked freshly baked scones and tarts. We then had an amazing BBQ in the evening where Bev had made beef keftas and marinated chicken skewers, corn on the cob with homemade jalapeño butter. Come join Gastronamis Bev! Its great that the blog is encouraging people to cook....... it certainly pays off. Couldn't resist posting a picture on Instagram of the bottle of Bollinger on Saturday....... what a treat. Pressure is on now when they come to see me.

So today we had loads to do around the house as we've been so busy recently (hence the lack of blogs!)........... I decided to do something that might appeal to everyone who hasn't got a lot of time but wants a delicious tasty meal with a feeling of summer.

This is a twist on a tartiflette recipe. Jersey Royal potatoes, creme fraiche, asparagus and Pancetta tart.

Ingredients - serves 2-3


Just Roll Pastry (sheets if you want ease)
150g creme fraiche (low fat if you are trying to be good)
1 egg
salt
cracked black pepper
30g Mature cheddar cheese grated
3 tsp of parmesan
1 small white onion chopped as small as you can
1/2 tsp of dijon mustard
Fine Asparagus
Pancetta slices

Method

1. Heat the oven to 220C
2. Slice the jersey royal potatoes very finely. add to a pan add boiling water and cook for about 5-8 mins. Drain and put to one side.
3. Add the creme fraiche to a bowl, 1 egg, grated cheese, parmesan, salt and pepper, onion, dijon mustard and mix together.
4. Roll out the pastry thinly into a rectangle shape or cut the ready rolled pastry to the size you want.
5.  score the pastry (this means lightly with a sharp knife mark the pastry about 2 cm in all the way across - see picture) this will allow the edges to puff up.
6. Spread the sauce mixture to the inside of the tart.
7.  Layer the potatoes across the surface of the tart. (careful they may still be hot to handle)
8. Blanch the asparagus (place in hot water and cook for 2-3 mins)
9. Layer the asparagus on top of the tart.
10. Finish with the pancetta slices over the top of the tart.
11. Place in the oven and cook for approx 20 mins. Keep checking through the oven window but don't open the oven until you think its cooked.
12. Optional - you can finish the tart with pine nuts to garnish. These taste great if you grill. Keep watching them though as they burn quickly!
13. Tip - leave the tart to cool for 5 mins before slicing up otherwise it can get messy.

Enjoy.........

Louise x