WEEKDAYS 1e|12c|p

Rustic Ham, Asparagus and Goat Cheese Tart

Sarah Bates
Servings: 6 - 8
45 to 60 min

Our fans know how to throw down with this delicious Rustic Ham, Asparagus and Goat Cheese Tart!

  • Ingredients
  • step-by-step directions
Rustic Ham, Asparagus and Goat Cheese Tart
  • 1 store-bought pie crust (refrigerated)
  • 1 1/2 tablespoons olive oil
  • 1 pound asparagus (ends trimmed, washed and cut into bite-sized pieces)
  • 1/2 small red onion (peeled, thinly sliced)
  • 1 garlic clove (peeled, grated)
  • 8 slices honey ham (cut into thin strips)
  • 4 eggs
  • 1/2 cup heavy cream
  • 2 sprigs fresh thyme leaves
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 ounces goat cheese (crumbled)
  • Preheat the oven to 400ºF. On a lightly floured surface, roll out the pie crust into a 12-inch circle. Press the crust onto the bottom and up the sides of an 11-inch tart pan with a removable bottom. Using the tines of a fork, prick the crust all over. Place foil into the bottom and up the sides of the crust and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Remove the weights and foil.
  • While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the asparagus and onion and cook for 8 minutes, stirring often. Add the garlic and cook for an additional 3 minutes.
  • Spread the vegetable mixture evenly in the crust. Add the strips of ham on top of the veggies. In a small bowl, whisk together the eggs, cream, thyme, salt, and pepper.
  • Slowly pour the egg mixture into the crust. Sprinkle the goat cheese evenly over the entire tart.
  • Place the tart pan on a baking sheet. Bake for 25 minutes, or until the center is set and the crust is lightly browned. Let the tart stand for 10 minutes before slicing and serving. The tart can be eaten warm or at room temperature.
  • Tip: Make the tart in advance and serve at room temperature for a party. Keep wrapped in plastic in the refrigerator and bring out to room temperature before serving.
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