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These individual vegetarian filo tarts are filled with new season potatoes, asparagus & goats cheese. Perfect for picnics.
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5 from 6 votes

Jersey Royal (New Potato), Asparagus & Goats Cheese Filo Tartlets

These individual vegetarian filo tarts are filled with new season potatoes, asparagus & goats cheese. Perfect for picnics.
Servings: 12
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

  • 250 g Jersey Royal potatoes - or other new potato
  • 12 small asparagus tips
  • 150 ml double cream
  • 3 eggs
  • 65 g soft goats’ cheese
  • 4 layers filo pastry
  • 50 ml olive oil

Instructions

  • Preheat the oven to 180C/gas mark 4.
  • Cut the Jersey Royal potatoes into 1cm thick slices, and add to a saucepan of salted boiling water; simmer at a gentle boil for 10 minutes. Drain the potatoes.
  • Cut the tips off the asparagus spears and fry together with the potatoes in 2tsp of the oil for 3-4 minutes.
  • Add the cream to a jug, break in the eggs and add half the goats’ cheese; season with salt and pepper and whisk together.
  • Cut the other half of the goats’ cheese into 12 small cubes.
  • Lay out the filo pastry, and cut all four layers at the same time into 12 sets of squares large enough for your cupcake tin.
  • Take each stack of filo, and brush each layer with oil. Overlap them at different angles as you reform the layers.
  • Push each set of filo squares down into the cupcake tray.
  • While preparing each tart, keep the remaining filo pastry under a damp tea-towel to stop it drying out.
  • Place 2-3 pieces of potato and a cube of goats cheese in each case. Fill each one 2/3 full with the cream, egg and cheese mixture – the mixture will expand. Float an asparagus tip on top.
  • Bake for 20-25 minutes until the egg and cream mixture is golden.

Notes

Eat warm or cold the same day.
Store for up to two days in a container in the fridge. Reheat in a low oven until the pastry is crisp again.
Wrap leftover filo in clingfilm and freeze.
Use the asparagus stalks in a risotto, or shave for a salad.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 165kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 195mg | Potassium: 144mg | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 5.1mg | Calcium: 28mg | Iron: 0.8mg
Course: Vegetarian
Cuisine: British
Keyword: Jersey Royal