Transform Christmas leftovers into this golden-baked asparagus, ham and cheese tart.
Ingredients
150g Horgan’s Blacky Ham, diced
230g Horgan’s Vintage Cheddar, grated
1 tbsp butter
1 shallot, finely chopped
1 bunch trimmed asparagus (approx. 450g)
1 sheet short crust pastry dough
2 tbsp sundried tomatoes
6 large eggs
2 egg yolks
Salt & Pepper
1 egg yolk mixed with ½ tsp water
Mixed Leaf Salad to serve
Method
Preheat oven to 230oC. In a frying pan, sauté butter with finely chopped shallots for 1 minute. Add asparagus and cook until tender (about 5 minutes). Set the mixture aside while preparing the pastry. Open crust pastry and roll out on a lightly floured piece of grease proof paper.
Transfer pastry to a 9 inch round springform or loose bottomed tin ensuring the pastry lines the edge of the tin. Whisk 6 whole eggs and 2 egg yolks together until thick and add the grated cheese to form a creamy mixture. Pour the mixture into the pastry lined tin, leaving 1 inch border crust.
Sprinkle the prepared shallots and asparagus, sliced sundried tomatoes, Horgan’s Blacky Ham, salt and pepper on top of the egg & cheese mix. Brush the edge of the tart with the egg yolk/water mixture. Bake until golden brown and the pastry is cooked, approx. 20 – 25 mins.
Serve with a Mixed Leaf Salad.
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