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Overhead picture of savory puff pastry tart on a wooden cutting board
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5 from 5 votes

Asparagus and Ham Puff Pastry Tart

This Easy Savory Puff Pastry Tart utilizes purchased puff pastry dough for easy prep. The simple Greek yogurt filling is light, lean and delicious!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Breakfast, Breakfast/Brunch, Lunch, Main Course
Cuisine: American
Keyword: Savory Puff Pastry Tart
Servings: 8
Calories:
Author: Chris Scheuer

Ingredients

For the crust:

  • 1 17.3- ounce package puff pastry, thawed for 30 minutes I use Pepperidge Farm

For the filling:

  • ¼ cup Greek yogurt
  • 2 large eggs
  • 2 medium cloves garlic finely minced
  • 1 teaspoon salt
  • 6 ounces shredded sharp white cheddar cheese

For the topping:

  • 2 teaspoons butter
  • ½ pound asparagus trimmed and cut (on a diagonal) into approximately 2-inch pieces.
  • 1 cup diced lean ham
  • fresh thyme leaves for garnish
  • 1 egg medium or large
US Customary - Metric

Instructions

For the puff pastry shell:

  • Preheat oven to 400˚F. Line a sheet pan with parchment paper.
  • Lay the two puff pastry on top of each other on a lightly floured work surface. With a rolling pin, push down in several places to “stick” the pastry together, then roll to a 10x14-inch rectangle.
  • Transfer the puff pastry dough to the prepared sheet pan. Lightly score a 1-inch border in all the way around (see pictures above in post), being careful to not cut all the way through the dough. Prick the center (inside the score lines) with a fork.
  • Bake for 12-15 minutes until light golden brown. Remove from the oven and push down any puffy places in the center with the back of a spoon.

For the filling:

  • Whisk the eggs until well combined. Whisk in the yogurt, garlic and salt until smooth. Add the cheese and stir with a fork to combine.
  • Transfer the yogurt filling to the center of the tart shell. Spread and smooth to cover the inner surface.

For the topping:

  • Melt butter in a medium-size saucepan over medium heat. Add the asparagus and cook for 2 minutes stirring occasionally. Add the ham and cook for another 2 minutes until ham is lightly browned.
  • Scatter the asparagus and ham over the yogurt filling. 
  • Combine egg and 1 teaspoon water. Beat vigorously with a fork until well combined. Brush egg mixture over the crust for a nice shiny finish.
  • Bake for 10-12 minutes until filling is set. Sprinkle with fresh thyme leaves for garnish.

Notes

See Café Tips for more detailed instructions.