Cheesy Leftover Ham & Asparagus Tarts
Great way to use up your leftover ham, it is easy to make, and turns out delicious!
Yield
8 servingsPrep
15 minCook
30 minReady
48 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | sheets |
puff pastry
sheets, frozen and thawed |
|
| 30 | grams |
butter, unsalted
|
|
| 1 ½ | teaspoons |
olive oil
plus more to drizzle, or other vegetable oil |
|
| 1 | large |
onions
minced |
|
| 150 | grams |
ham
sliced, from leftover, or turkey |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | cup |
mascarpone cheese
250 grams, or cream cheese |
*
|
| 2 | bunches |
asparagus
trimmed and halved |
*
|
| 1 | large |
eggs
lightly beaten |
|
| 3 | tablespoons |
Parmesan cheese
shaved or grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | sheets |
puff pastry
sheets, frozen and thawed |
|
| 3E+1 | grams |
butter, unsalted
|
|
| 7.5 | ml |
olive oil
plus more to drizzle, or other vegetable oil |
|
| 1 | large |
onions
minced |
|
| 1.5E+2 | grams |
ham
sliced, from leftover, or turkey |
|
| 1E+1 | ml |
dijon mustard
|
|
| 237 | ml |
mascarpone cheese
250 grams, or cream cheese |
*
|
| 2 | bunches |
asparagus
trimmed and halved |
*
|
| 1 | large |
eggs
lightly beaten |
|
| 45 | ml |
Parmesan cheese
shaved or grated |
*
|
Directions
Preheat the oven to 180°C (350 F degrees) and line 2 baking sheets with parchment paper or baking mats or coat with cooking spray.
Cut each pastry sheet into 4 squares, then lightly score a 1-inch border around the edges of each square with a knife, without cutting all the way through.
Arrange the squares on the prepared baking sheets and refrigerate while you prepare the filling.
Add butter and oil in a frypan over medium heat, once butter melts, stir in onion and cook for 3 to 4 minutes, stirring, until softened but not coloured. Cool slightly.
Finely chop ham in a food processor.
Add onion, mustard and mascarpone or cream cheese, then pulse to just mix.
Season with salt and pepper.
Spread mixture evenly within the border of each pastry square, then top with asparagus pieces, alternating tips and ends.
Drizzle with oil and season with salt and pepper if desired.
Brush pastry borders with egg, then bake tarts for 20 to 25 minutes until pastry is golden and asparagus is tender and crispy.
Sprinkle parmesan on top.
Serve warm with any your favorite mixed greens salad if desired.
