This Ham and Asparagus Tart is a stunning yet simple savory dish perfect for brunch or dinner. It combines salty ham, fresh asparagus, and a cheesy custard in flaky puff pastry for a satisfying meal. You’ll love this elegant Ham and Asparagus Tart for its impressive look and easy preparation.
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Why You’ll Love This Ham and Asparagus Tart
- Effortless Elegance: Looks bakery-worthy but is surprisingly simple to assemble.
- Perfect Flavor Balance: Salty ham and fresh asparagus unite in a creamy, cheesy filling.
- Wonderfully Versatile: Ideal for brunch, lunch, or dinner with easy ingredient swaps.
- Great Make-Ahead: Assemble ahead and bake when ready; also excellent at room temperature.
Ingredients & Tools
- 1 sheet (about 250 g) frozen puff pastry, thawed
- 1 tablespoon Dijon mustard
- 150 g cooked ham, diced
- 1 bunch (about 250 g) fresh asparagus, woody ends trimmed
- 3 large eggs
- 120 ml double cream
- 60 ml whole milk
- 80 g Gruyère cheese, grated
- 30 g Parmesan cheese, finely grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, chopped
- 1 egg yolk, for egg wash
Tools: A rolling pin, a baking sheet, parchment paper, a medium mixing bowl, a whisk, and a sharp knife.
Notes: Use all-butter puff pastry for best results, and don’t skip the egg wash for a golden, glossy crust.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 29 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Thaw your pastry properly. This is non-negotiable. Let it thaw slowly in the fridge for a few hours or overnight. If it’s too warm, it becomes sticky and difficult to work with, and it won’t puff up as beautifully in the oven.
- Don’t skip the mustard layer. It might seem like a small step, but that thin layer of Dijon does two things: it creates a moisture barrier to prevent a soggy bottom, and it adds a wonderful tangy depth that complements the ham and cheese perfectly.
- Trim your asparagus correctly. To find the woody end, just hold a spear at both ends and bend it—it will naturally snap at the point where the tough part ends. This ensures every piece is tender and enjoyable to eat.
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly. Taking a minute to grate a block of Gruyère and Parmesan will give you a much silkier, more cohesive filling.
How to Make Ham and Asparagus Tart
Step 1: First, prepare your pastry base. Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out your thawed puff pastry sheet into a rough rectangle that’s about 2-3 cm larger on all sides. Carefully transfer it to a baking sheet lined with parchment paper. Using a sharp knife, score a border about 2 cm from the edge, being careful not to cut all the way through. This inner rectangle is where your filling will go, and the border will puff up dramatically to form a lovely crust.
Step 2: Now, build your flavor base. Prick the inner rectangle all over with a fork—this is called docking, and it stops the center from puffing up too much. Then, spread the Dijon mustard evenly over this docked area. You’ll notice the mustard adds a lovely aroma already. Next, scatter the diced ham evenly over the mustard layer. This creates your first savory stratum.
Step 3: It’s time to arrange the asparagus. You can lay the spears down whole, side-by-side, or if they are very thick, you can slice them in half lengthwise for a more elegant look. I like to alternate the direction of the tips for a really beautiful, rustic presentation. Gently press them into the ham layer so they sit snugly.
Step 4: Let’s make the custard filling. In a medium bowl, whisk the three eggs until they are well beaten and uniform in color. Then, whisk in the double cream and whole milk until the mixture is smooth and pale yellow. Stir in the grated Gruyère, half of the Parmesan, the garlic powder, black pepper, and most of the chives (save some for garnish!). You’ll get a rich, cheesy, aromatic liquid that will bind everything together.
Step 5: Carefully pour the custard mixture over the ham and asparagus, making sure to distribute the cheese evenly. It should settle into all the nooks and crannies. Sprinkle the remaining Parmesan cheese over the top—this will create a deliciously crispy, cheesy crust as it bakes.
Step 6: The final touch before baking is the egg wash. In a small bowl, beat the single egg yolk with a teaspoon of water. Using a pastry brush, gently brush this mixture onto the raised border of the pastry. This is what gives the crust that deep, glossy, golden-brown finish that makes the tart look so professional.
Step 7: Bake your masterpiece! Place the tart in the preheated oven and bake for 20-25 minutes. You’re looking for the pastry border to be puffed and a deep golden brown, and the center to be fully set with a slight jiggle—not a liquid wobble. The top should be beautifully spotted with golden brown from the cheese.
Step 8: The resting period is crucial. Once out of the oven, let the tart cool on the baking sheet for at least 10-15 minutes. This allows the custard to finish setting and makes it much easier to slice cleanly. Garnish with the remaining fresh chives before slicing and serving.
Storage & Freshness Guide
- Fridge: Store cooled tart tightly wrapped for up to 3 days.
- Freezer: Wrap baked tart well and freeze for up to 1 month.
- Reviving: Reheat slices in oven until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple mixed green salad — A light vinaigrette with a touch of lemon cuts through the richness of the tart beautifully, balancing the whole meal.
- Roasted new potatoes with herbs — For a more substantial meal, these add a lovely earthy flavor and a different, soft texture that pairs wonderfully.
- A bowl of tomato soup — This is the ultimate comfort pairing. The acidity and sweetness of the soup is a perfect match for the savory, cheesy tart.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrus and grassy notes are a fantastic echo of the asparagus and a brilliant palate cleanser.
- A light lager or pilsner — The carbonation and mild bitterness of the beer help to reset your taste buds after each rich, flavorful bite.
- Sparkling water with lemon — A non-alcoholic option that provides the same refreshing, cleansing effect that this rich tart calls for.
Something Sweet
- Lemon sorbet — Its bright, sharp citrus flavor is the perfect, palate-cleansing finale after the savory main course.
- Fresh berry pavlova — The light, airy meringue and sweet-tart berries feel elegant and light, providing a lovely contrast.
- Dark chocolate truffles — Just one or two rich, intense truffles offer a sophisticated and simple way to end the meal on a sweet note.
Top Mistakes to Avoid
- Using warm, soggy pastry. If your pastry is too warm when you work with it, the butter will melt prematurely and you’ll lose all those flaky layers. A cool, firm pastry is your best friend here.
- Forgetting to dock the pastry base. If you don’t prick the center with a fork, it will puff up in the oven and push your filling right off the tart. A simple step with a huge impact.
- Overloading the tart with filling. It’s tempting to add more, but if you pour in too much custard, it can spill over the border during baking and make a mess, or worse, prevent the bottom from cooking through.
- Skipping the rest time. I know it’s hard to wait, but slicing into the tart straight from the oven will result in a runny, messy slice. Letting it rest allows the proteins in the eggs to set fully.
Expert Tips
- Tip: For an extra-flaky bottom crust, you can perform a “blind bake” on the scored pastry for about 8-10 minutes before adding the fillings. This ensures the bottom is crisp and won’t get soggy from the wet custard.
- Tip: If your asparagus spears are particularly thick, give them a head start by blanching them in boiling salted water for just 60-90 seconds before arranging them on the tart. This guarantees they’ll be perfectly tender after baking.
- Tip: Customize your cheeses! While Gruyère is classic, you can experiment with other good melting cheeses like Comté, Emmental, or even a sharp white cheddar for a different flavor profile.
- Tip: For a beautiful, professional finish, use a pizza wheel or a very long, sharp chef’s knife to slice the tart. Clean the blade between cuts for the prettiest slices.
FAQs
Can I make this tart ahead of time?
Absolutely, and it’s a great timesaver. You can assemble the entire tart—pastry, mustard, ham, asparagus, and custard—cover it loosely, and refrigerate it for up to 4 hours before baking. You might need to add 2-3 extra minutes to the baking time since it will be going into the oven cold. You can also bake it fully, let it cool, and then reheat slices in a 180°C (350°F) oven for about 10 minutes to crisp it back up.
My pastry puffed up in the middle anyway. What did I do wrong?
This usually happens for one of two reasons: either you didn’t dock (prick) the center enough with your fork, or your oven wasn’t quite hot enough. A hot oven sets the pastry structure quickly, forcing the layers to separate and puff. If it’s not hot enough, the butter melts and soaks in before the structure sets. Just make sure you prick it thoroughly and double-check your oven temperature with a thermometer for the best results.
Can I use a different type of meat?
Of course! This recipe is wonderfully adaptable. Diced cooked bacon or pancetta would be fantastic for a smokier flavor. For a special occasion, thinly sliced smoked salmon arranged over the mustard (add it after baking while the tart is still warm) is divine. Even some leftover roasted chicken would work beautifully here.
Why is my custard filling still wet and runny?
A runny filling typically means the tart needed more time in the oven. Ovens can vary, so always rely on visual and tactile cues rather than just the timer. The center should be set with only the slightest jiggle, and a knife inserted near the center should come out clean. If it’s still too wobbly, give it another 3-5 minutes. Also, ensure you’re using the correct egg-to-dairy ratio—too much milk or cream can make the filling looser.
Can I freeze the baked tart?
You can, though the texture of the custard filling can become a little grainy upon thawing. For the best results, freeze the fully baked and completely cooled tart, tightly wrapped in a double layer of cling film and foil, for up to a month. Thaw it in the refrigerator overnight and then reheat it in a moderate oven until warm and crisp again.
Ham And Asparagus Tart
Make this stunning Ham and Asparagus Tart with flaky puff pastry, savory ham, and fresh asparagus. Perfect for brunch or dinner. Get the easy recipe now!
Ingredients
For the tart:
-
1 sheet frozen puff pastry (thawed)
-
1 tablespoon Dijon mustard
-
150 g cooked ham (diced)
-
1 bunch fresh asparagus (woody ends trimmed)
-
3 large eggs
-
120 ml double cream
-
60 ml whole milk
-
80 g Gruyère cheese (grated)
-
30 g Parmesan cheese (finely grated)
-
1/2 teaspoon garlic powder
-
1/4 teaspoon freshly ground black pepper
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1 tablespoon fresh chives (chopped)
-
1 egg yolk (for egg wash)
Instructions
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First, prepare your pastry base. Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out your thawed puff pastry sheet into a rough rectangle that’s about 2-3 cm larger on all sides. Carefully transfer it to a baking sheet lined with parchment paper. Using a sharp knife, score a border about 2 cm from the edge, being careful not to cut all the way through. This inner rectangle is where your filling will go, and the border will puff up dramatically to form a lovely crust.01
-
Now, build your flavor base. Prick the inner rectangle all over with a fork—this is called docking, and it stops the center from puffing up too much. Then, spread the Dijon mustard evenly over this docked area. You’ll notice the mustard adds a lovely aroma already. Next, scatter the diced ham evenly over the mustard layer. This creates your first savory stratum.02
-
It’s time to arrange the asparagus. You can lay the spears down whole, side-by-side, or if they are very thick, you can slice them in half lengthwise for a more elegant look. I like to alternate the direction of the tips for a really beautiful, rustic presentation. Gently press them into the ham layer so they sit snugly.03
-
Let’s make the custard filling. In a medium bowl, whisk the three eggs until they are well beaten and uniform in color. Then, whisk in the double cream and whole milk until the mixture is smooth and pale yellow. Stir in the grated Gruyère, half of the Parmesan, the garlic powder, black pepper, and most of the chives (save some for garnish!). You’ll get a rich, cheesy, aromatic liquid that will bind everything together.04
-
Carefully pour the custard mixture over the ham and asparagus, making sure to distribute the cheese evenly. It should settle into all the nooks and crannies. Sprinkle the remaining Parmesan cheese over the top—this will create a deliciously crispy, cheesy crust as it bakes.05
-
The final touch before baking is the egg wash. In a small bowl, beat the single egg yolk with a teaspoon of water. Using a pastry brush, gently brush this mixture onto the raised border of the pastry. This is what gives the crust that deep, glossy, golden-brown finish that makes the tart look so professional.06
-
Bake your masterpiece! Place the tart in the preheated oven and bake for 20-25 minutes. You’re looking for the pastry border to be puffed and a deep golden brown, and the center to be fully set with a slight jiggle—not a liquid wobble. The top should be beautifully spotted with golden brown from the cheese.07
-
The resting period is crucial. Once out of the oven, let the tart cool on the baking sheet for at least 10-15 minutes. This allows the custard to finish setting and makes it much easier to slice cleanly. Garnish with the remaining fresh chives before slicing and serving.08
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