Asparagus Puff Pastry Tart With Ham
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A Note from Feedfeed
This delicious ham and asparagus puff pastry tart is the perfect way to use up that ham leftover from Easter. Just toss some blanched asparagus with olive oil, some garlic, and lemon zest and layer it atop a bed of smoky diced ham and grated parmesan cheese. The flavor combination is delicious and packs a punch with just a few ingredients atop a flaky, buttery puff pastry crust.
Recipe Molly Adams
- Asparagus Puff Pastry Tart Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
We all need simple, delicious recipes that have a high “work-to-wow!” factor. Dijon mustard, ham, and fresh asparagus come together on a crisp puff pastry base in no time. Serve with a side salad for lunch or a light dinner.
Asparagus Puff Pastry Tart Ingredients
Ingredient Notes
Fresh asparagus is a star of the spring season! Look for sturdy, bright green stalks at your grocery store or local farmer’s market.
Puff pastry is having a moment in social media. This flaky freezer staple will impress your guests no matter what preparation you use it for!
Ham is pairs perfectly with mustard. Save 1 cup of diced ham from your Easter celebration to sprinkle on this delicious tart or try making a classic deli breakfast sandwich or DIY hot pocket.
Test Kitchen Notes
Ice Ice Baby: Most people know to season their boiling water with salt before shocking veggies, but did you know that you should also season your ice bath?! This is a trick I picked up in culinary school and ensures perfectly seasoned veggies every time.
How to Use Puff Pastry: Thaw your frozen puff pastry in the refrigerator for about 2-3 hours. Carefully unfold it, then roll it out on a sheet of lightly floured parchment paper to a 12 by 16 inch rectangle for this recipe. Pierce the puff pastry all over with a fork to release steam and prevent the dough from puffing up too much in the wrong places (also known as docking). You can do this step a few hours ahead, just refrigerate the dough until the oven is preheated and you’re ready to go.
How to Prep Asparagus: Asparagus has this handy feature that makes prep easy. Simply grab the cut end and bend until it snaps off. No tough ends! Another way to do this is to trim the cut end slightly, then peel some of the base with a vegetable peeler.
Pass the Mustard: Dijon mustard is perfect for this recipe, but you can also swap in whole grain mustard in equal quantities.
FAQs
Can you use puff pastry for the bottom of a tart?
Yes, puff pastry works beautifully in a variety of tarts such as this savory apple tart or these peach and brie tarts
How to snack on asparagus?
Blanched asparagus makes a delicious addition to crudites and snack plates. You can also serve squares of this tart as an appetizer.
Recipe Card
ingredients
- 1 pound asparagus, ends trimmed
- Kosher salt, as needed
- 1 teaspoon olive oil
- 1 lemon, zested
- 1 clove garlic, grated
- Black peppercorns, freshly grated, as needed
- Flour, as needed
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 cup diced ham
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
Method
Step 1
Bring a large pot of salted water to a boil and set up an ice bath. Preheat oven to 425˚F.
Step 2
Once water has reached a boil, add asparagus and cook for 2-3 minutes, or until bright green and crisp tender. Plunge into ice bath for 1 minute, then drain and let dry. Add asparagus to a large bowl and toss with olive oil, salt, pepper, lemon zest and garlic. Set aside.
Step 3
Meanwhile, lightly flour a surface and roll puff pastry into a 12 by 16 inch rectangle on top of a sheet of parchment paper. Transfer pastry and parchment paper onto a baking sheet, then pierce the pastry all over with the tines of a fork. Place in the oven to bake for 12-15 minutes, or until lightly golden.
Step 4
Once pastry has par-cooked, remove from oven and brush with Dijon mustard. Place ham on top, followed by cheese, then asparagus. Bake for 12-14 minutes more, then brush edges with beaten egg and return to the oven for 2 more minutes or until the pastry is very golden brown and shiny.
Step 5
Let cool slightly before slicing and serving.