Asparagus tart with gruyere and serrano ham
Looking for an elegant and flavoursome dish that is perfect for any occasion? This asparagus tart with gruyere and serrano ham is the ideal choice. It combines the delicate flavour of white or green asparagus with the creamy, nutty taste of gruyere cheese and the savoury, salty taste of serrano ham. The result? A crunchy, rich tart that is as delicious as it looks. Ideal for lunch, brunch or light dinner!
What makes asparagus tart so special?
The combination of asparagus, gruyere and serrano ham offers a wonderful interplay of flavours. The asparagus adds a delicate, refined flavour, while the gruyere provides creaminess and a deep, nutty flavour. The serrano ham adds a savoury and slightly salty kick, making this tart a real taste explosion. It is a versatile dish that feels both elegant and comforting, and can be served on a variety of occasions.
Why make this dish?
This asparagus tart with gruyere and serrano ham is the perfect combination of sophistication and comfort. It is a great dish to serve during spring or early summer when asparagus is in season. The tender asparagus contrasts beautifully with the salty, crisp serrano ham, while the creamy gruyere balances the flavour perfectly. Whether you are hosting guests for brunch, serving a festive lunch or preparing a lighter evening meal, this tart is sure to please.
The asparagus tart with gruyere and serrano ham is a luxurious, flavoursome dish that is both easy to prepare and impresses when served. The combination of crispy puff pastry, creamy cheese, juicy asparagus and savoury ham creates a perfect balance of flavours and textures. Whether you are a lover of classic French dishes or just looking for a new favourite recipe, this tart is sure to leave a lasting impression!
Recipe asparagus tart with gruyere and serrano ham
Preparation time: 45 minutes
No. of persons: 3-4
Pan: VH35F, VH30, VH30H
Ingredients:
- Flour, for work surface
- Flammkuchen dough
- 150g Gruyère cheese, grated
- 500gr green asparagus, lower ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 50g Parmesan cheese
- 100g serrano ham
Preparation:
- BBQ preparation: Prepare the BBQ for indirect heat and heat to 215 degrees Celsius.
- Skillet preparation: Line a cast-iron skillet with baking paper and roll out the flammkuchen dough on a floured work surface. Place the dough in the skillet.
- First cheese layer: Sprinkle the dough with an even layer of grated Gruyère cheese.
- Add asparagus: Lay the asparagus in a single layer over the Gruyère cheese, alternating the ends and the tops for a nice presentation.
- Oil and herbs: Brush the asparagus with olive oil and season with salt, pepper and garlic powder.
- Parmesan cheese: Grate a thin layer of Parmesan cheese over the asparagus.
- Baking serrano ham: Fry the serrano ham in a separate pan or skillet until crispy. Let it cool for a while and then break it into small pieces.
- Bake on the BBQ: Place the skillet on the BBQ and bake the flammkuchen for about 20-25 minutes, or until the crust is golden brown and the asparagus is cooked.
- Serving: Remove the flammkuchen from the BBQ and sprinkle with the crispy pieces of serrano ham. Cut into pieces and serve warm.
Tips for the Best Asparagus Tart
- Choose asparagus that is fresh and firm for the best flavour and texture.
- Gruyère is an excellent choice because of its rich, nutty flavour, but you can also experiment with other cheeses such as comté or emmental.
- If you are looking for a vegetarian version of this tart, you can omit the serrano ham and add some extra vegetables or nuts, for example, for a different flavour dimension.