Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 cup of cooked ham, diced
- 1 cup of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of grated Gruyere cheese
- 1/4 cup of heavy cream
- 2 eggs
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry in the pan and trim the edges.
3. Prick the bottom of the pastry with a fork and place the pan on a baking sheet.
4. In a bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper.
5. Sprinkle the diced ham and asparagus pieces over the pastry.
6. Pour the egg mixture over the ham and asparagus.
7. Sprinkle the grated Gruyere cheese over the top.
8. Bake for 25-30 minutes or until the pastry is golden brown and the filling is set.
9. Let the tart cool for 5 minutes before removing it from the pan.
10. Garnish with fresh parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 21g
Carbohydrates: 14g
Protein: 12g
Sodium: 400mg
Sugar: 1g
Substitutions for ingredients:
- Cooked bacon or prosciutto can be substituted for the ham.
- Broccoli or green beans can be substituted for the asparagus.
- Swiss or cheddar cheese can be substituted for the Gruyere cheese.
Variations:
- Add sliced mushrooms or diced onions to the filling.
- Use a different type of cheese, such as feta or goat cheese.
- Top the tart with cherry tomatoes before baking.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Use a pastry brush to evenly distribute the egg mixture over the filling.
- Let the tart cool slightly before slicing to prevent the filling from spilling out.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced vegetables.
Garnishes:
Fresh parsley or chives
Pairings:
- A crisp green salad with a vinaigrette dressing.
- A glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
- Grilled or steamed vegetables.
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through baking.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the ham and asparagus to the recommended temperature to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Tarts have been a popular dish in French cuisine for centuries, with savory versions like this Jambon and Asparagus Tart dating back to the Middle Ages.
Flavor profiles:
The salty ham and nutty Gruyere cheese pair perfectly with the tender asparagus and buttery puff pastry.
Serving suggestions:
Serve the tart warm or at room temperature as a main dish or appetizer.
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Region: French