Photo by Jesse Hendrix-Inman
Asparagus is to spring what country ham is to brunch. Put the two together in this delicious and easy-to-prepare tart dish from Janine Washle of CloverFields Farm & Kitchen and you have the perfect start to an elegant, late morning meal.
1 puff pastry sheet from a 17.3-ounce box
1/3 cup mascarpone cheese (or ricotta), drained
1 small garlic clove, minced
1/8 teaspoon salt
Pinch of pepper
½ cup thinly sliced country ham, diced
¼ cup roasted red peppers, diced
1 pound asparagus, washed and trimmed
- Preheat oven to 400 degrees. Remove puff pastry from sleeve. Place on a silpat (silicone baking mat) or parchment paper-lined baking sheet. Lightly roll out to create a flat piece of dough. Cut ½-inch strips from all sides. Lightly brush edges of the rectangular dough sheet with cold water.
- Flip strips back onto dough sheet to create a rim. Avoiding the newly created rim, use a large fork and prick puff pastry all over to prevent it from rising while baking.
- Mix mascarpone, garlic, salt and pepper in a small bowl. Spread over the dough sheet up to the rim.
- Toss together the ham and peppers, and then sprinkle on top of mascarpone mixture. Starting at the left short edge, place asparagus pieces side by side over the top.
- Bake for 20-25 minutes or until the crust is puffed and golden brown, and the asparagus is bright green and tips are becoming roasted.
- Remove from oven and cool a few minutes before serving.
Note: Can be prepared a day ahead, refrigerated and served at room temperature. Variation: Sieve one boiled egg yolk over top of baked tart. Finely dice the egg white and scatter over top.