SmokeMaster Ham, Gruyere and Asparagus Tart

Layers of flaky pastry are blanketed with creamy gruyere cheese, distinctly rich SmokeMaster Ham and fresh asparagus for the ultimate start to any morning.



  1. Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, trim the woody stems from the asparagus. Pat the asparagus dry with paper towels. Halve lengthwise if the asparagus is thick; set aside. If your puff pastry is folded, let sit out at room temperature for about 15 minutes to soften slightly.
  2. Line a large, rimmed baking sheet with parchment paper. Move the parchment to a work surface. Unfold the puff onto the parchment (if your package has 2 sheets, place them side by side, slightly overlapping, so that they fit the baking sheet, and press together). Using a rolling pin, roll it into a rectangle about the size of the baking sheet. Transfer the puff, still on the parchment, to the baking sheet.
  3. Carefully roll about 1/2 inch of each side in on itself toward the center to form the outer rim of the tart. Poke the bottom of the crust with a fork so that the pastry doesnt puff up. Bake until the edges puff and the top is a pale golden-brown, about 15 minutes. Meanwhile, place the eggs, milk, Delicatessan Style Mustard, salt, and pepper in a medium bowl and whisk to combine; set aside.
  4. Place the baking sheet on a wire rack. Sprinkle the crust evenly with the ham and 1/2 of the cheese. Slowly pour the egg mixture evenly over the crust. Lay the asparagus spears over the egg mixture in a single layer. Sprinkle with the remaining cheese.
  5. Bake until the edges are puffed and the bottom is crisp and golden-brown, 35 to 40 minutes. If there is moisture on the top of the tart, blot it gently away with paper towels. Cut into pieces and serve warm or at room temperature.

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