-You can make this tart in a round or rectangular tart pan. I used a 9" round.
- Instead of green garlic (or in addition to) you can use cippolini onions, baby onions, leeks, or shallots.
-You can keep this very simple by just slicing potatoes, coating them with a bit of olive oil and lots of salt, spreading them in the pan, topping them with peeled asparagus/bread crumbs/cheese, and baking until cooked through and browned. Or, check out this version with a few more ingredients and steps.
olive oil or butter for greasing tart pan
1 tablespoon balsamic vinegar
4 tablespoons olive oil
3 stalks green garlic, roots removed and most of the soft green part trimmed off
1/3 cup heavy cream
1 1/2 teaspoons salt
a few turns of pepper
8 medium-sized potatoes (don't use Idaho, yukon gold work really well), peeled and placed in a bowl of water until ready to slice
14-18 spears of asparagus, ends trimmed off and peeled up to the base of the tip
1/2 cup bread crumbs
1/4 cup pecorino cheese
1/4 cup parmesan cheese
Preheat oven to 350° F. Grease tart pan or baking dish with olive oil or butter.
In a small bowl, pour balsamic vinegar over 1/3 of the sliced green garlic. Set aside until you assemble the tart.
In a small saucepan, heat olive oil for a minute. Add sliced green garlic. They will cook really fast. With a slotted spoon, remove them when they are crispy and brown (not black) and place on a paper towel. Set aside the green garlic oil to cool.
Whisk together the egg, cream, 2 tablespoons of the cooled garlic oil, 1/2 the crispy green garlic, salt, and pepper. Slice the potatoes PAPER THIS (with a mandoline if you have one) and place in a mixing bowl. Pour egg mixture over the sliced potatoes. Use your hands to evenly coat all the potato slices. Spread coated potato slices in the bottom of the greased tart pan. Place the asparagus on top of the potatoes in any pattern you like. If you have the stalks alternating directions then people are more likely to get an asparagus tip in their slice, but you don't have to slice this tart in the conventional way.
Sprinkle top with bread crumbs and both grated cheeses. Sprinkle on the remaining crispy green garlic. Strain the green garlic that's been soaking in the balsamic and sprinkle them over the gratin. Save the vinegar for salad dressing (if it's not too bitter).
Bake until potatoes are fully cooked. Undercooked potatoes do not taste good. Check the gratin after an hour, but it could take an hour and a half depending on the kind of potatoes. Test the potatoes by pressing a the tip of a knife into the middle of the gratin. If there's any resistance, the potatoes aren't done. If the asparagus and toppings start to brown too much you can cover the gratin with tin foil until the potatoes are done.
Serve warm with a salad. You can make some salad dressing with the leftover green garlic oil and balsamic vinegar.
DASH AND BELLA