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Asparagus Tart

Preheat oven to 450º. In a medium frying pan over medium high heat, sauté for about 1 minute:
   1 tablespoon butter
   1 shallot finely chopped

Add and cook until crisp tender (about 5 minutes):
   1 bunch trimmed Asparagus (about 1 pound) cut into 1 inch pieces

Set aside. Open and roll out on a lightly floured piece of parchment to approx. a 10 x16 rectangle:
   1 sheet puff pastry dough.

Transfer both to a baking sheet. Pat into its surface, leaving a 1 inch border edge:
   1/2 pound chevre cheese.

Sprinkle it with:
   the prepared shallots and asparagus
   2 tablespoons sliced sundried tomatoes packed in oil
   3/4 cup diced HoneyBaked Ham
   Salt and freshly ground pepper to taste.

Brush the edge of the tart with :
   1 egg yolk mixed with 1/2 teaspoon water.

Bake until golden brown and pastry is puffy, about 20 to 25 minutes. Let cool slightly and serve.

Serves 4


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