4 C mashed potatoes (leftover or 1 pkg Simply potatoes)
2/3 C half and half
3 large eggs
1 1/2 C grated sharp cheddar cheese
1/4 tsp garlic powder
1 tablespoon snipped chives (can substitute chopped green onion),
dash of nutmeg or cayenne
5 or 6 grinds of black pepper
Phyllo dough, 1/2 package (can buy in freezer department most stores)
1 lb asparagus, woody ends trimmed off
1/3 cup melted butter
9x13 inch pan or baking dish (a little larger is OK)
Heat oven to 375
(Passover version- substitute matzoh for phyllo dough)
Instructions
Drop asparagus in pan of boiling water and blanch for 3 to 4 minutes. Drain and fill pan with cold water to stop cooking. Drain and pat dry.Brush bottom of pan with a little melted butter. Layer 7 or 8 sheets of phyllo dough over bottom of pan, lightly brushing each layer with butter. Let edges of leaves drape over sides of pan slightly.
Beat eggs into cream with a fork, add chives, garlic, and spices. Mix into potatoes along with grated cheese. Spread egg and potato mixture over phyllo leaves. Crimp loose edges of phyllo over to make a crust. Arrange asparagus over the top of the potato mixture, placing fronds side by side and alternating ends. Brush top with melted butter.
Bake at 375 uncovered for 25 minutes, until crust is golden and top is bubbly. Let rest 10 minutes before serving. Cut into squares with a sharp knife being sure to cut through the phyllo on the bottom.
Passover variation- Instead of using phyllo dough fit sheets of matzoh to cover the bottom of the pan. Brush with melted butter. Proceed as in step 2.
Serving
Suggestions
Great Passover or Easter brunch recipe, or vegetarian dinner dish.
Originally Submitted
3/12/2012
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