Recipe | Asparagus and Ham Tart, "Spring for a festive brunch meal' By Sue Ready

Cook's Notes: Asparagus Ham Tart can be served for brunch paired with a fresh fruit compote or cut into small pieces served as an appetizer.  Recipe serves 6 and adapted from 


  • 1 sheet frozen puff pastry thawed according to package directions 
  • Dijon mustard 
  • 6-8 pieces thinly sliced deli ham 
  • 1 cup shredded Gruyere or Swiss cheese 
  • 12 thin asparagus spears 
  • 1 egg yolk, beaten with 1 TB. water 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking pad. 
  • On the baking sheet gently roll the pastry sheet once. Cut into thirds lengthwise and push each piece a few inches apart. 
  • Score a ¼ inch border around each pastry with the tip of the knife but don't cut through. This helps create a puffy border. 
  • Spread a thin layer of mustard inside the border of each pastry. Divide the ham and place over the mustard. Sprinkle cheese over ham and arrange 4 asparagus spears in a single layer over each pastry. 
  • Brush pastry borders with egg wash. 
  • Bake tarts until pastries are golden brown and cheese melts, 15 to 17 minutes.


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