Hatfield Ham, Asparagus, and Egg Tart
This Hatfield Ham, Asparagus, and Egg Tart is a delicious way to use up Easter leftovers or serve an easy and flavorful, one pan and done spring dish for brunch!
Servings 8
Ingredients
- 1 - 17 oz. package puff pastry 2 sheets, thawed
- 3 tbsp. light mayo or your favorite mayonnaise
- 1 1/2 tbsp. Dijon mustard
- 1 tbsp. dried thyme
- Garlic powder
- 1 small-medium bunch asparagus cleaned and ends trimmed
- 6 oz. Gruyère cheese grated
- 1 Hatfield Ham Steak diced
- 4 large eggs
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- Roll out both sheets of puff pastry dough, layering one on top of the other to form one large sheet.
- Place on the baking sheet and fold the edges over to create a crust. Poke holes into the bottom of the pastry.
- Bake puff pastry for 15 minutes. Remove from oven.
- In a small bowl, mix the mayo, mustard, thyme, and a little garlic powder. Spread mixture onto pastry crust.
- Sprinkle most of the Gruyère cheese on top of the crust.
- Follow by adding the ham and asparagus, leaving spaces open for the eggs.
- Carefully crack the ends into the spaces. Sprinkle any leftover cheese onto the top of the tart.
- Place the tart back into the oven and bake for 15-20 more minutes, or until the cheese has melted and the eggs have set.
- Serve immediately.
Notes
This tart is best when enjoyed the day it was made, but can also be reheated at 350 degrees for about 10 minutes.