New potato, asparagus & Taleggio tart

Name: New potato, asparagus & Taleggio tart
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 300 g Jersey Royals, or other small new potatoes, cut into slices; 230 g pack British asparagus, trimmed; 320 g pack ready-rolled puff pastry sheet; 2 tbsp Belazu Cornicabra Extra Virgin Olive Oil; 125 g Waitrose Taleggio; 2 tsp Belazu Balsamic Vinegar of Modena (1.25 density)

Semi-soft Taleggio melts wonderfully and has a creamy and slightly fruity flavour that brings out the best in Spring’s new potatoes and asparagus. No.1 Robiola Bosina cheese would also be a great topping to this simple tart.

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Serves4
CourseLunch
Prepare15 mins
Cook40 mins
Total time55 mins

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300g Jersey Royals, or other small new potatoes, cut into slices
230g pack British asparagus, trimmed
320g pack ready-rolled puff pastry sheet
2 tbsp Belazu Cornicabra Extra Virgin Olive Oil
125g Waitrose Taleggio
2 tsp Belazu Balsamic Vinegar of Modena (1.25 density)

Cook the potatoes in a large pan of lightly salted, boiling water for 5 minutes. Add the asparagus and cook for 2 minutes more. Drain.
Preheat the oven to 200°C, gas mark 6. Unroll the pastry and place on a baking sheet, keeping it on the baking paper it comes with. Score a 1.5cm border around the edge of the pastry and brush all over with a little oil. Prick the centre of the pastry all over with a fork.
Arrange the sliced potatoes and asparagus over the pastry. Tear the cheese slices into pieces and arrange on top. Drizzle with a little more oil and grind over some black pepper.
Bake for 25-30 minutes, until risen and dark golden. Drizzle over the vinegar and serve.