- 200 g puff pastry
- 60 g Emborg shredded Mozzarella
- 50 g Emborg Whipping Cream
- 50 g Emborg shredded Parmesan
- 30 g Emborg Parmesan
- 300 g mashed potato
- 100 g asparagus
- 1 large egg
- Salt and pepper
- 1 litre ice-cold water
- Non-stick tart/quiche pan
Prepare the asparagus. Rinse them and snap the ends so the stalks aren’t as fibrous any more.
Bring about 5 cups of water to a boil.
In the meantime, fine grate 30 grams of parmesan. Set aside.
Plunge the asparagus into the pot and cover. After 2-half minutes, remove asparagus from the water using a perforated spoon or colander.
Immediately dump them in ice-cold water.
Remove, dry well using kitchen paper towel and set aside.
Reheat yesterday’s mashed potato in the microwave until it is warm to the touch.
In a mixing bowl, blend the reheated mashed potato with cream, shredded mozzarella, grated parmesan and the egg.
Mix gently until smooth. Season to taste.
Line a tart pan with parchment paper and transfer puff pastry. Cut off any excess dough edges to fit the size of the pan.
Pour the potato and cheese filling.
Finish with the asparagus and grated parmesan cheese.
Press the asparagus into the filling, but only so they remain visible.
Bake the tartine at 185ºC until puffed and browned nicely.
Cool for a few minutes and remove from the pan. Serve warm.