Asparagus and Potato Tart

A nice light Sunday brunch meal. Serve it with some arugula tossed in olive oil and squeezed lemon juice. If asparagus isn't your jam, substitute with mushrooms, broccoli, or carmelized onions.

Serves: 4

Ingredients

1 package of fillo pastry

Bunch of Asparagus

2 large handfulls of white old cheddar

4 large potatoes

1 cup of heavy cream

3 eggs

Butter

Preparation

• Layer the fillo in an 11 inch long 1 inch deep dish ( quiche dish ). Each layer of fillo must be brushed slash painted entirely with melted butter to ensure it cooks correctly. Move fast as fillo gets crispy and does not handle well when it starts to dry up. (Keep a damp cool cloth handy.)
• Boil asparagus in salted water for 3 minutes. Do not over cook.
• After potatoes are boiled, mash them up, as if you were making mashed potatoes.
• Add the cheese ( 2 cups ) mix that all togther.
• Add the heavy cream and mix.
• Add the 3 eggs and mix, add some salt and pepper to taste.
• Pour the entire mixture into the filo.
• Add the asparagus, head to toe lengthwise, like you're laying train tracks.
• Bake at 350 for 15-20 minutes. Take out and let cool for an additional 20 minutes.
• Cut into squares and serve with salad.