This recipe is the result of my having thawed puff pastry sheets, thinking they were actually piecrusts. In order to save room, I'll often take the puff pastry sheets, shells, and piecrusts out of their respective boxes, and pop them into the freezer as it allows me more packing room. Never in the past have I mistaken one for the other, until now. My intention was to make a ham, Gruyere, and asparagus quiche. Instead I ended up making a ham, Gruyere, and asparagus tart.
What a wonderful mistake this turned out to be! This is one of the easiest things you can possibly make, and quite delicious. I sliced diagonally and served it along with a leafy green salad. You could slice it into bigger squares to serve as a main dish, slice into small squares to serve as an appetizer, or do what I did, and serve it with a side of soup or salad. Whatever you decide to do, you need to give this a try. It is easy, and delicious, and looks a whole lot fancier than it is. What more can one ask?
Accidental Asparagus Tart
1 sheet puff pastry, thawed
½ pound fresh asparagus, cleaned, trimmed, and cut into 1-1/2” pieces
1 cup cubed ham
6 ounces Gruyere cheese, grated
1-2 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
Place puff pastry onto a cutting board and slice into two equal portions. Using a sharp knife, cut slices into edges of dough about 1" towards the center, all of the way around.
Top each puff pastry rectangle with shredded cheese, asparagus spears, and ham. Drizzle top of tarts with olive oil and cracked pepper.
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