Crispy and Delicious Asparagus and Potato Tart

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This recipe was extremely bland. I was extremely disappointed. It would need a lot of doctoring to make it a good recipe. I will not be making it again.

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Will definately make this again. It was good warmed up.

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This recipe, as presented, is mediocre at best. It is under-seasoned and just doesn't have much punch to it. At the least, you'd need to add garlic to the potatoes, salt more heavily, cut the cream down to milk and add some fresh herbs. The asparagus should be the star and is mostly buried in mashed potato.

It's ok but not worth making a second time without changes.

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I liked the combination of flavors, but it was very, very heavy & rich for my tastes. I think next time I'll cut the amount of butter & use half & half instead of cream. Overall, good recipe. I'll make it again with some changes.

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If you can't understand what Jaime Oliver is saying, do the rest of us a favor, just stop watching him, he is my favorite chef, has an amazing passion for cooking and does great, simple, fresh food.

This is a really nice recipe, be sure to season it properly with enough salt, I also added some fresh thyme to the potato mixture which added another layer of flavor. I also made this with pie crust which added a nice sweet flavor to the crust., and sprinkled the top with crispy sauteed shallots.

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Like the other reviewer I really wanted to like this recipe. It looked great on the show, and seemed like it should taste good. Technically it worked fine - it looked great (I did have to bake it closer to 35 minutes rather than 20 so that is wasn't runny and had acheived a golden color I guess it was OK, but really rather bland and not very interesting. I might try it again using either a pie crust or puff pastry (blind baking either of them before adding the potato/egg mixture, and adding in some carmelized onions and maybe some crumbled bacon or panchetta, and maybe some parmesean cheese to perk it up a bit. Of course at some point you are no longer making the same recipe...

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I prepared this tart for a Mother's Day gathering at our house. I tripled the recipe and made one in a tart pan and the rest in a 9x13. In the 9x13 I added some sauteed quartered cremini mushrooms. Fantastic! All of our guests were blown away.

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I cooked this recipe for mother's day today. It turned out well. I thought I had philo, but had puff pastry, which worked fine. My guests liked it, although I agree that the potato is the main taste. It's not like a quiche or anything where the egg is the main flavor. I added two scallions to the mixture before baking, and I'm glad I did. It gave it a little more flavor. It was a little bland without it.

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After seeing the programme, I soon collected the ingredients and set to making it.

Although generally I find using filo pastry a bit annoying, it was really worth the effort and the tart came out perfectly.

Being a Brit I having nothing but admiration for Jamie Oliver, and this along with many of the recipes I have made, was a great success.

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I thought that this a great dish