I am always on the lookout for great brunch recipes and when I saw Jamie Oliver make this tart on his Food Network show, Jamie at Home, I immediately put it on my recipe to-do list. Brunch is a great time to entertain friends and family, especially during the spring and summer when you can enjoy the sunshine in the backyard or patio. The only problem with brunch is the timing crunch. Unlike a dinner party where you have a few hours to plan ahead, brunch necessitates either an early wake-up (not so nice during your weekend) or a menu that is quick, easy, and can be made ahead of time.

This tart can be whipped up the night before your brunch, refrigerated, and then baked off in the morning. It is excellent hot out of the oven or served at room temperature, making it also a great choice for a picnic or a potluck. If making dough makes you a bit nervous, no worries - this recipe calls for filo (phyllo) dough that can be found in the freezer section at your market. While it is easy to work with, filo dough is very delicate, so it is best to have all of your ingredients prepared and organized before you remove your dough from the refrigerator.

Asparagus & Potato Tart (adapted from Jamie At Home)

(4-6 servings)
• 1 pound potatoes, peeled and cut into 1-inch pieces
• 1 pound asparagus spears
• 8 ounces filo pastry
• 1/2 cup butter, melted
• 1/2 cup fresh ricotta cheese
• 1/2 cup freshly grated mozzerella cheese
• 3 large organic or free-range eggs
• 8 ounces fresh cream or whole milk
• Freshly ground black pepper
• Sea salt
• Fresh ground pepper

Preheat the oven to 375°F.

Bring a large pot of salted water to a boil. Add potatoes and cook for 10-15 minutes, or until the potatoes are soft.

Meanwhile, bring another pot of water to a boil. Remove the woody ends of the asparagus. If the spears are chunky, slice them in half length-wise into two thin strips. Add the asparagus to the boiling water and blanch for 1 minute. Drain in a colander over the sink and allow to cool.

When the potatoes are done, place them in a large bowl and mash into a smooth consistency. Add the cheese and mix thoroughly. Season with a generous pinch of sea salt and fresh ground black pepper.

In an ovenproof dish, layer the sheets of filo dough, brushing each layer with melted butter and allowing the dough to hang over the edge of the dish. Continue to layer the filo dough until it is about 5 – 8 layers thick (unused dough should be immediately placed in a plastic bag and re-frozen).

Spread the potato mixture over the filo dough and then crunch in the overhanging filo dough to create a rim; brush with butter. Add the blanched asparagus on top of the potato mixture in any pattern you would like.

Place tart in the preheated oven for 20-30 minutes, or until the potato mixture has set. Finish by adjusting the oven to the broil function and broil the tart for about 2 minutes (being careful not to burn it).

Allow the tart to rest for about 10 minutes and serve warm or at room temperature.

More Menu Ideas for a Spring Brunch:

101 Cookbooks - Simple Spring Salad

Simply Recipes - Tuscan Scrambled Eggs

Eggs on Sunday - Soft Scrambled Eggs with Fresh Ricotta

Sugarlaws - Cinnamon Muffins