Asparagus and ham tart
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Asparagus and ham tart
Recipe by Cate Dixon
This speedy tart uses a sheet of ready-rolled shortcrust pastry for ease and speed
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
534Kcal
Fat
33gr
Saturates
10gr
Carbs
35gr
Sugars
7gr
Fibre
5gr
Protein
23gr
Salt
1.2gr
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon
Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Ingredients
- 1 x 375g sheet ready-rolled shortcrust pastry
- 2 medium eggs
- 1 x 250g tub Quark, excess liquid drained
- zest and juice of 1 lemon
- 1 tbsp finely chopped thyme leaves
- 1 x 250g pack asparagus, trimmed
- 1 tbsp extra- virgin olive oil
- 1 x 110g pack shredded British ham hock
- 3 spring onions, finely sliced
- 1 tbsp toasted pine nuts
- 1 x 80g watercress, spinach and rocket
Step by step
- Preheat the oven to 230°C, fan 210°C, gas 8. Place a large baking tray in the oven to get hot. Unroll the pastry sheet and roll out slightly on a sheet of baking paper to make it square, then trim to a large circle (you can use a plate to cut around).
- Lightly beat 1 egg in a mixing bowl and combine with the Quark, lemon zest and thyme, seasoning to taste.
- Halve the asparagus stalks lengthways (unless they are thin), then toss with half the olive oil and some seasoning to coat.
- Spread the soft cheese filling in the centre of the pastry disc, leaving a 3cm border around the edge. Scatter over the ham hock and spring onions and top with the asparagus. Fold in the pastry border, leaving most of the filling exposed.
- Lightly beat the remaining egg and use to brush the pastry edges. Slide the tart onto the preheated baking tray and bake for about 20 minutes or until golden and crisp. Sprinkle with the pine nuts.
- Meanwhile, toss the salad leaves with a squeeze of lemon juice and the remaining olive oil. Serve with the sliced tart.
