Lemon Asparagus Tart
This Lemon Asparagus Tart is light and perfect for spring with strips of leftover ham, red onion, and thin asparagus spears, roasted perfectly in a lemon herb crust.
The asparagus we planted last year has started to poke their little heads out of the soil!
We were anxiously awaiting their appearance as a sign that last year's amateur gardening efforts didn't go completely in vain.
Don't get me wrong, we learned a lot last year.
I mean A LOT.
But, especially after the long deep freeze we had, we're rejoicing if anything decides to come back to life.
Growing Asparagus
The really nice thing about asparagus is that it is a perennial vegetable, meaning it will come back year after year. (Unlike most other vegetables, which must be planted new each year.)
We planted our asparagus from root system sets we purchased at the local garden store. But, it took those root systems nearly half the growing season to show any sign of life, and half of them died in the process.
Since we're starting earlier this year, we are seeing pots of 1 year old asparagus crowns at those same stores, and we will be grabbing a couple to supplement the ones we have. Since asparagus need 2-3 years to become productive, all the plants will be at the same spot.
The sad thing is that we do still have another year or two before we get to do more than just look at our asparagus. For the first 2-3 years asparagus plants need to be left alone to grow, establish roots, and go to seed. We have been told that an asparagus patch can produce an abundance of asparagus for up to 20 years though, so it will be worth the wait!
In the mean time, we'll have to get our asparagus fix other ways.
A Lemon Asparagus Tart
This simple Ham and Asparagus Tart is the perfect way to use the thinner spears of asparagus you may have, particularly early in the season.
We typically love those thin spear of asparagus because they are so tender. That makes them perfect for roasting in this tart.
And, have you ever tried the combo of lemon and asparagus?
The bright lemon flavors are the perfect complement to asparagus.
Adding a hint of lemon to the crust for this tart really brings the flavors of spring to this dish!
Our Ham And Asparagus Spring Tart Recipe
This spring tart is incredibly easy to make.
We use half wheat half all purpose flour for the crust, giving it just a little nuttiness.
The nice thing about a rustic tart like this, is that nothing has to be perfect.
Actually, it is perfect in it's imperfections.
So roughly roll out your crust.
Then add in your ham, onions, and asparagus.
A light beaten egg mixture holds the filling in place and adds a bit of creaminess.
There is one REALLY important step in making this tart.
It is to make sure that when you fold up your crust there are no tears. Your crust dough becomes the "bowl" to hold your beaten egg filling in. So, if there are tears in the crust, your egg will leak out.
After you fill your crust, the tart pops into the oven. And after 15-20 minutes, you have yourself a perfect springtime tart.
This lemon asparagus tart is perfect for a spring brunch table, a light lunch, or even an appetizer.
Enjoy the springtime with these perfect spring flavors!
Lemon Asparagus Tart
Ingredients
For the Crust
- ½ c whole wheat flour
- ½ c unbleached all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon oregano
- 4 tablespoon butter, unsalted, cold
- 4 tablespoon water, ice cold, divided
- 1 tablespoon lemon juice
For the Tart
- 2 egg beaten with 2 tablespoon water
- 2 slices cooked ham, cut into strips
- 1 small red onion, halved and sliced
- ¼ lb thin asparagus spears, trimmed of their woody ends and cut 6” long
Instructions
For the Crust
- Combine flours, salt, and herbs in the bowl of a food processor. Pulse to combine.
- Add the butter and pulse until the dough resembles coarse sand.
- Add 3 tablespoon of water and lemon juice. Pulse until the dough comes together. Add the additional 1 tablespoon of water, if the dough needs it to come together.
For the Tart
- Preheat your oven to 400F.
- Roll the dough out on a lightly floured surface to roughly 13 inches in diameter.
- Place crust on a baking sheet or stone.
- Layer the ham strips, red onion slices, and asparagus spears on the crust, leaving a 1 inch border uncovered.
- Gently fold the border up over the filling. (Be sure it doesn’t tear, or the next step won’t work too well.)
- Pour the beaten eggs into the crust and place the tart in the oven.
- Bake for 15-20 minutes, until the eggs has set, the asparagus is roasted, and the crust is golden.
- Remove the tart from the oven and let is rest for 5 minutes before serving.
Notes
Nutrition
This is one of the recipes from the early days of Curious Cuisiniere. We've updated our pictures since we first shared it, but we've left some originals here, in case you've found us in the past and are looking for that old, familiar image.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
