Rustic Ham, Asparagus and Goat Cheese Tart

Author: Sarah Bates | The Chef Next Door

Serves 8


1 - 9-inch refrigerated pie crust

1 1/2 Tablespoons olive oil

1 pound fresh asparagus, washed and cut into bite sized pieces

1/2 of a small red onion, thinly sliced

1 clove garlic, grated

8 slices Castle Wood Reserve Honey Ham, cut into thin strips

4 eggs

1/2 cup heavy cream

2 Tablespoons fresh thyme leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2 1/2 ounces crumbled goat cheese

Preheat the oven to 400 degrees. 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. 

Bon Appétit!