Smashed new potato cheat's tart with asparagus & cheese recipe | Good Food

Units:

1.2kg new potatoes
4 tbsp olive oil
25g parmesan
or vegetarian alternative
250g asparagus
150g soft goat’s cheese log
(one with a rind works well; ensure vegetarian, if needed)
peppery salad leaves
(like watercress or rocket), to serve

For the salsa verde

2 handfuls of mint leaves
(or any other soft herbs, see tip)
1 tbsp capers
1 heaped tsp Dijon mustard
6-8 tbsp olive oil
½ lemon

Method

step 1
To make the salsa verde, tip the mint, capers, mustard and oil into a small food processor. Squeeze in the lemon juice, then blitz to a chunky paste. Alternatively, finely chop the herbs and capers, then tip into a bowl with the mustard and oil, squeeze in the lemon juice and stir. Will keep chilled for up to a day.
step 2
Scrub the potatoes, tip into a large pan, then cover with cold water and add a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 15-25 mins until completely tender. Drain well and leave to steam-dry for a few minutes, then tip back into the saucepan.
step 3
Heat the oven to 220C/200C fan/gas 7. Lightly crush the potatoes in the pan using a potato masher. Add half the oil, then finely grate in most of the parmesan. Season. Mix everything together using a wooden spoon until you have a rough mash, then tip onto a large sheet of baking parchment. Cover with a second sheet of parchment and roll out into a flat rectangle using a rolling pin – it should be a bit bigger than a magazine, and about 1cm thick. Transfer to a baking tray, peel away the top layer of parchment, then grate over the remaining cheese and drizzle over another 1 tbsp oil. Bake for 30-35 mins until deeply golden and crisp at the edges.