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.Yield: 1 (12 inch) tart
Servings: 6 people
Calories: 138kcal
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
This recipe from 2014 was updated in July 2018. We made the tarte even better! Enjoy!
Nutrition
Calories: 138kcal | Carbohydrates: 17.6g | Protein: 3.8g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 5mg | Sodium: 414mg | Fiber: 1.1g