Savory Ham & Asparagus Tart
Ham and asparagus are two dishes our family often has at Easter and this is a great dish to make with the leftovers. This recipe is very flexible so use roasted asparagus if you already have it on hand and if not, raw asparagus is fine - just make sure it’s the super thin variety. You can use Fontina or substitute with sharp white cheddar, Parmesan, or whatever you have on hand.
Dough:
1 cup flour
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into 1/2 inch cubes
3-4 Tbsp. ice cold water
Filling:
2 Tbsp. unsalted butter
1/2 cup diced onions
2 medium carrots, peeled and diced
4 large cloves garlic, minced
4 ounces cooked ham, cut into small pieces
2/3 cup whole milk
2 eggs
1 cup grated Fontina
1/2 tsp. salt
1/4 tsp. freshly ground pepper
10 spears thin asparagus (roasted or raw)
1/2 tsp. coarsely chopped fresh thyme
Directions:
Make dough: Pulse flour, , and salt in food processor for 30 seconds. Add butter and continue to pulse until texture resembles coarse cornmeal. Add water slowly with motor running, 1 Tbsp. at a time until dough just forms. Transfer dough to lightly floured surface and roll out into a circle slightly larger than that of the tart pan. Using a dough scraper or spatula, carefully fold dough in half lengthwise, then again crosswise. Transfer dough to tart pan and unfurl. Use your fingers to press into the sides of the pan, then transfer to the refrigerator. Let chill for at least 30 minutes.
Make filling: Heat 2 Tbsp. unsalted butter in a medium skillet over medium heat. Once melted, add onions, carrots, and garlic and cook, stirring occasionally, until softened and onions are translucent, about 5-7 minutes. Remove from heat.
Assemble tart: Preheat oven to 375 degrees. Whisk milk, eggs, Fontina, salt, and pepper in a medium bowl. Remove dough from the refrigerator and spread onion mixture evenly over dough. Spread ham evenly over onion mixture. Pour egg mixture over the filling, using the back of a spoon to make sure it is evenly spread, then top with asparagus and fresh thyme.
Bake until filling is set and top is lightly browned, about 30 minutes.
