Australia: Asparagus and New Potato Tart
I was inspired to make this recipe by one of the readers of the blog who kindly shared a recipe for Australian “brekkie” by the famous Australian chef and food writer Bill Granger. That recipe took me on a rabbit hole journey reading about Australian food culture, restaurants, chefs, blogs, and many many articles about Avocado Toast. Apparently, Bill Granger brought Australian brunch culture to the world, and his cookbooks and London-based restaurants catapulted brunch cuisine and avocado toast to international fame. Bill Granger sadly passed in December 2023 and the food world remembers him as a kind and generous spirit. I only recently learned about his story and his food, but I for one am grateful to anyone who champions brunch, avocado toast, and un-boring lunch.
If you’d like the original recipe shared by reader Randall, check out the Australian blogger Nagi (Recipe Tin Eats) who shares a bit of Bill Granger’s story and a fabulous version of his recipe for Corn Fritters and Avocado Salsa.
This recipe is from a collection of easy savory tarts for Spring days! I adjusted a few things but the result is an even simpler and adjustable recipe that can be served with a simple side salad for a great lunch or light dinner any day.
Asparagus and New Potato Tart
Serves 4
1 sheet pre-rolled puff pastry, defrosted if frozen
1 egg yolk, for brushing
2 cups (250g) fine asparagus, cut into 3-inch segments
2 small new potatoes or 1 medium Yukon gold potato (50g), sliced very thinly with a vegetable peeler or mandoline
½ cup (125g) crème fraîche or sour cream
Olive oil, for drizzling
Handful fresh herbs such as thyme, dill, or tarragon
Parmesan, shaved or shredded
Preheat the oven to 425F°/220C°. Unroll the defrosted puff pastry on to a large baking sheet lined with parchment paper. Use a sharp knife to score an edge about 1 inch/ 2½cm wide around the pastry, being careful not to cut all the way through. Brush the edge with yolk.
Bring a pan of salted water to the boil and blanch the asparagus and sliced potatoes for 3 minutes, or until just tender. Drain and refresh in cold water. Then pat dry with a kitchen towel.
Spread crème fraîche (or sour cream) on the inside rectangle of the pastry and season with salt and freshly ground black pepper. Make sure to leave the outer edge free.
Arrange the potatoes on top of the cream and then the asparagus, season with more salt and pepper. Drizzle with olive oil and bake for 20 minutes, until the potatoes are golden-brown. Rotate the pan, and bake for an addition 10-15 minutes until pastry is completely golden and crispy.
Remove from oven, top with fresh herbs and parmesan shavings and serve.
Adapted from Bill Granger