Ham & Asparagus Tart

My ham & asparagus tart is enhanced by the Dijon mustard and nutmeg in this creamy egg tart. When baking the pastry case, I always tend to roll the raw pastry out so there is enough to curl over the edge of the baking/quiche tin. This stops it from shrinking down the sides during the blind baking. I then break off the excess cooked pastry just before serving, which gives it a lovely rough, rustic appearance.

April 27, 2018
: 8-10
: 15 min
: 35 min
: 50 min
: Moderately easy

This classic, winning combination of ham and asparagus works so well in this creamy tart.


  • 500g block shortcrust pastry
  • 100g sliced ham, torn (or ham hock shredded)
  • 100g asparagus tips
  • 75g Comté cheese, grated
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • freshly ground black pepper
  • 3 free range eggs
  • 275ml double cream
  • ¼ tsp grated nutmeg
  • 2 tsp Dijon mustard
  • Step 1 Pre heat the oven to 200’C/180’fan.
  • Step 2 Take a 12”/30cm wide quiche tin and roll out the pastry to line, curling the pastry over the edge. Line with greaseproof and tip some cooking beans onto the greaseproof to hold the pastry down during cooking. Pop into the oven for 10 mins.
  • Step 3 Remove the beans and the greaseproof and push the pastry back into shape if it has shrunk down too much. Pop back into the oven and bake blind for a further 10 mins.
  • Step 4 Meanwhile blanch the asparagus tips for 2 minutes in boiling water. Refresh under the cold tap, drain then toss in the olive oil and ¼ tsp sea salt and some black pepper.
  • Step 5 Put the torn or shredded ham over the base, sprinkle the grated Comte cheese over the ham.
  • Step 6 Using a fork mix the double cream with the eggs, nutmeg, Dijon mustard and the rest of the seasoning and pour evenly over the cheese. Top with the asparagus tips arranged in whatever pattern you like.
  • Step 7 Put back in the oven for a further 15 minutes, then remove and allow to cool for 10 minutes before serving with a side salad.
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