Free form asparagus potato tart
Ingredients
- 400g Jersey Royal potatoes
- 2 tbsp wholegrain mustard
- 140g asparagus (after snapping off woody ends)
- 140g gruyère coarsely grated
- 200g pot soured cream
- 1 large egg
- 175g block of butter frozen
- 300g plain flour plus extra for dusting
- 50g gruyère coarsely grated
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