Ham and Asparagus Savory Tart Recipe
Savory Springtime Tart with Ham and Asparagus
I originally made this tart months ago on a day when I apparently was not “all there”. Not unlike like the day I asked Brent how I could thicken up pasta sauce. The answer of course is tomato paste but I was having a blonde moment.
Well, maybe I should say a “brown out” since I’m a brunette.
I decided to make it again since Easter is this weekend, and I think it would be an absolutely fantastic way to use up leftover ham. I made a few adjustments from my first attempt and I think it was for the better. This recipe has ham, asparagus, gruyere cheese, caramelized onions, and a Dijon béchamel sauce. It is the perfect storm of yummy goodness.
Savory Springtime Tart
*Serves 4-6 as an appetizer
What you need:
- - 1 sheet puff pastry, thawed
- - ½ medium onion, diced
- - 3 tablespoons butter, divided
- - 1 scant tablespoon flour, plus additional for dusting
- - 1 cup milk
- - couple of dashes ground nutmeg
- - 2.5 teaspoons Dijon mustard
- - ¾ cup ham, cubed small
- - 6-8 medium asparagus spears
- - 4 oz gruyere cheese, shredded
- - ½ tablespoon olive oil
- - Salt and pepper to taste
- Helpful item: Parchment paper
How to do it:
2- While onions are cooking, take asparagus spears and trim the ends. (To find out where to trim, take a few and “snap” them by bending. They will naturally break where you will want to cut.) Next slice them thin and on a bias. Set aside.
3. When onions have about 10-15 minutes left start your Dijon béchamel by melting 1 tablespoon of butter in a small sauté or sauce pan. Once butter is melted and starts to bubble, add the flour and whisk together for a minute or two. It will form a roux and turn a sandy brown color. Add your milk and whisk until there are no more lumps. Turn heat to medium high, whisking occasionally, until milk starts to bubble and thicken. Add nutmeg, Dijon, and continue to whisk until sauce becomes smooth. It’s done when it’s thicker than gravy and thinner than marinara sauce. Add salt and pepper to taste.
4- Unfold your puff pastry and lay flat on a surface lightly dusted with flour. Roll out to make a 9x12 rectangle. Transfer to a parchment lined baking sheet. Take a knife and lightly scored around the edges leaving a ¾ inch border. Then take a fork and lightly prick the puff pastry all over to prevent air bubbles.
5- Top the puff pastry with an even layer of béchamel, then top with onions, ham, asparagus, and gruyere inside the border. Lastly, lightly brush border with olive oil.
6- Place in a 400 degree preheated oven for 15-20 minutes until cheese is melted and crust is a golden brown. Allow to cool, then slice and serve.
Thoughts: This tart was made to go together. Mustard always goes great with ham or asparagus, gruyere is a common pairing for cheesy asparagus dishes, and caramelized onions rock on almost anything. The crust was flakey and butter and held up well to the toppings. The asparagus developed a nutty flavor that contrasted well to the sweetness of the ham and onions. The Dijon was mellow in the background, but added depth of flavor and pulled the whole thing together. It got a very enthusiastic nod from Brent when I asked if he liked it. His mouth was full at the moment =)
This is a perfect recipe for an appetizer, brunch, lunch, or a light dinner when paired with a simple salad. I normally don’t say this, but I think this might just be my favorite recipe to date that I’ve posted. Promise not to tell the other ones?