This Ham and Asparagus Tart recipe, paired with a simple green salad, is a light and fresh spring brunch or dinner party idea!
In case you’ve forgotten, here’s a PSA, Mother’s Day is this weekend; so you better mark your calendar and set a reminder on your phone to do something nice for your Momma on Sunday! Like make her brunch (hint, hint you could serve this Ham and Asparagus Tart) or pick her up some flowers and a card or at least give her a call to say you love her.
I love that Mother’s Day makes us stop and remember and be thankful for all that our Moms do for us. But truth be told, one day a year of thanks and gratitude can never be enough to show my Mom how grateful I am for all that she has done for me my entire life and how much I love her.
Mother’s Day also reminds me to be thankful for all the strong women that have made an impact on not only my life but the life of others. I am a firm believer that it truly “takes a village” and on this Mother’s Day, I am not only thankful for my Mom, but for my Mother-in-law who raised a kind and loving son, for my Grandmothers who have passed on many years of wisdom, for my sisters who are doing a wonderful job raising the next generation, for all of my Aunts, whom, over the years have helped me personally, whether by cleaning my house when I was sick, slipping me gas money when I go for a visit, giving me useful advice or hosting a birthday dinner or bridal/baby shower for myself or cousins.
I am also thankful for all the Foster Moms and Step-Moms, who selflessly open their homes and their hearts, and for all the teachers, nannies, coaches, nurses, social workers, counselors and other Motherly figures in our lives who guide and teach and listen and care for us when, for whatever reason, our own Mothers can’t be there.
And while I love that Mother’s Day is a beautiful day to celebrate Moms, I also want to acknowledge that I know Mother’s Day is hard on many too. I know for women that are wishing to have children of their own, or those who have lost a child or their own Mother, Mother’s Day is extremely hard and can be a painful reminder of that loss. (This Facebook post is a touching and heart wrenching reminder of this.) But I want you to know that you are not alone, that you are in my thoughts and in my heart, that you are strong and brave and you and your child are loved. ❤
Yes, this Mother’s Day I want to celebrate and honor ALL the Moms.
In fact, I am so passionate about celebrating all the beautiful and strong Mothers that shape this world, I wish that I could do something for each and every one of you. But I guess I’ll celebrate you all the only way I know how, by sharing my sappy and heartfelt thoughts and a brunch recipe that you can pass on to someone else to make for you. 😊
I’ve been making this Ham and Asparagus Tart all spring long and it is a delightful brunch or dinner recipe. The asparagus is roasted to caramelized perfection and there is nothing like a flaky, buttery, puff pastry. And while there seems to be a lot of ingredients and steps to make this savory tart recipe, it really is easy, all while looking and tasting like a dish from a fancy French kitchen!
Helpful Tips and Information:
Serving Suggestion: This Ham and Asparagus Tart is great served for brunch or a light dinner. It pairs wonderfully with a simple green salad, like this Strawberry Spinach Salad or Kale Salad with Creamy Anchovy Dressing. Or some fresh fruit, like this Peach Pie Fruit Salad or Cucumber Grape Salad. And maybe these Lemon Bars or Spiced Fig Preserve Cake for dessert.
Cooking Tip: To keep asparagus fresh after purchasing, place asparagus upright in a tall cup with approximately two inches of cold water at the bottom. Asparagus can also be stored wrapped in a damp paper towel and placed in a large food storage bag.
Other recipes you might enjoy:
Steamed Asparagus with Garlic Vinaigrette
Asparagus, Pea and Lemon Risotto
Summer Vegetable Galette
Sweet Potato and Leek Quiche
Asparagus, Lemon, Basil and Ricotta Stuffed Salmon Rolls with Lemon Sauce
- 1-2 tablespoons unbleached all-purpose flour
- 1 (9×9-inch) sheet frozen puff pastry, thawed according to package directions
- 1 large egg yolk
- 1 cup part-skim ricotta cheese
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1 green onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced ham
- 1/2 cup grated gruyere or gouda cheese
- ½ teaspoon dried Herbs de Provence
- ½ teaspoon each Kosher salt and black pepper
- 1 pound asparagus
- ½ tablespoon olive oil
- 1 large egg
- 2 teaspoons water
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminium foil and set aside.
Sprinkle a large cutting board with flour. Unfold thawed puff pastry dough and place on cutting board. Using a rolling pin dusted with flour, roll the puff pastry to a 1/4-inch thick rectangle.
Using a pizza cutter or a knife, trim the dough so that the edges of the rectangle are straight and even. Transfer the sheet of puff pastry to the prepared baking sheet.
Using a sharp knife, being careful not to cut all the way through, lightly score the puff pastry dough 1-inch from the edges, making a rectangle shape within the dough. Using a fork, pierce the puff pastry dough several times within the scored rectangle shape.
Meanwhile, in a medium bowl, stir together the egg yolk, ricotta cheese, lemon juice and zest, parsley, green onion, garlic, ham, 1/3 cup Gruyere cheese, herbs de provence, and ¼ teaspoon each Kosher salt and black pepper. Spread the ricotta cheese mixture onto the prepared puff pastry, keeping the ricotta mixture within the scored rectangle shape.
Trim the asparagus spears to fit side-by-side in two rows on top of the puff pastry. Drizzle the asparagus with the olive oil, and top with the reaming Kosher salt, black pepper and Gruyere cheese.
In a small bowl, whisk together the whole egg and the water to form an egg wash. Using a pastry brush, brush the edge of the puff pastry with the egg wash.
Bake in preheated 400-degree oven for 15 to 20 minutes, or until the edges of the puff pastry are golden brown and flaky. Serve immediately warm or at room temperature.
Green onion: ¼ cup diced white or yellow onion can be substituted for the green onion.
Herbs de Provence: Dried Italian seasoning or marjoram can be substituted for the Herbs de Provence.