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Ham and Asparagus Tart

Ham and Asparagus Tart

This Ham and Asparagus Tart recipe, paired with a simple green salad, is a light and fresh spring brunch or dinner party idea!
Course Breakfast, Brunch, Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminium foil and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.
  6. 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.
  7. 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. 

  8. 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.

Recipe Notes

Recipe substitutes:
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.