Asparagus Tart

I made this lovely tart for the Loire Valley Wine Tasting.  It is almost like a quiche, but a bit more free-form and even hearty due to the addition of a little potato.  Loosely based on a similar recipe from Jamie Oliver's Jamie at Home, it was a crowd pleaser....

1/2 lb of potatoes, peeled and cut into chunks

1 1/2 lb of asparagus, the ends trimmed

1 puff pastry package, defrosted

1 cup freshly grated white cheddar cheese

1/2 cup freshly grated parmigiano or pecorino, plus more for grating over top of tart

3 eggs

1 cup whole milk (or cream, if you're feeling indulgent)

1/2 tsp grated nutmeg

1 tbsp butter

1. Preheat oven to 375 degrees.

2. Bring a pot of water to boil, and add salt before blanching your asparagus for 4-5 minutes.  Remove and allow to dry in a colander.  Add the potatoes to the boiling pot and cook for 15 minutes.

3. Meanwhile, roll out the puff pastry (if in two pieces, dot an edge of one of the pieces with water, overlap it with the other piece, and roll out to form one large piece) and place in a lightly oiled or buttered baking dish.  I used the biggest one I could find in my kitchen.  

4. Combine the cheeses (reserve a bit for sprinkling on top later), the nutmeg and the milk (or cream) in a bowl.  Taste.  If a bit bland add salt.  Since you're adding eggs to this mixture, don't be afraid to make it a little salty (but not too much).  Add the eggs to the mixture and stir to combine.  

5. By this time, the potatoes should be done, drain and allow to air dry briefly, before adding them to the egg/cheese mixture.  Mash the potatoes with the eggs and cheese until you achieve a smooth consistency.  Pour the mixture into the puff-pastry lined baking dish and spread out evenly.  

6. Carefully place the asparagus evenly on top of the potato/egg/cheese mixture.  Feel free to be as artistic as you want, but try to achieve a generally even distribution so the tart bakes evenly.  Melt the tablespoon of butter and brush the asparagus with it.  Then sprinkle the remaining cheese on top and place in the oven. Bake for 40-50 minutes until the crust is golden brown, the potato/egg is nicely set, and the asparagus are just beginning to get a bit crispy on top.  Remove from the oven and let rest before slicing and serving.