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Asparagus and Ham Tart


Serves: 6 slices

Prep Time: 10 minutes

Cooking Time: 25 to 30 minutes

Difficulty: Easy

Comments

Serve this for breakfast, brunch, lunch, dinner or even appetizers. You can buy low sodium and nitrate free ham in the deli section of most markets. Make it vegetarian by replacing the ham with sliced mushrooms.

Ingredients

1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)

3/4 pound asparagus

1/2 pound ham

3 egg(s), large

1/2 onion(s), medium

1/2 cup milk, 1% fat

1 cup cheese, Swiss

2 teaspoons olive oil

cooking spray, olive oil type

1/8 teaspoon salt

1/8 teaspoon pepper, black, ground

Preparation

Preheat the oven to 375 degrees. Chop the onion. Remove the tough stems from the asparagus and cut the spears into 1 inch pieces. Cut the ham into half inch cubes. Remove the pizza crust from the tube and place it on a lightly floured surface to rest for 5 minutes. Spray a removable bottom pan with cooking spray (either a tart or a cake pan with a removable bottom.) Meanwhile, heat a skillet over medium high heat. Add the oil and chopped onion and cook for 1-2 minutes until soft. Add the asparagus and ham and stir. Cook for 1 minute until al dente. Pour the asparagus mixture into a bowl. Add the milk, salt and one half cup of the grated cheese and mix. Beat 2 eggs and one egg white in a bowl and then mix in with the asparagus(discard the extra egg yolk). Place the dough in the baking pan, and press to cover the bottom and about 1 and a half inches up the sides of the pan to form the shell. Pour the asparagus mixture into the pan and spread it around to even it out. Top with the remaining cheese and a little ground black pepper if desired. Place the pan on top of a baking sheet and bake for about 25 minutes until the tart is cooked through and firm in the center. Remove from the oven and cool for 10 minutes before cutting.

Nutrition

Per Serving About : 330 calories, 12 g fat, 5 g saturated fat, 22 g protein, 36 g carbohydrates, 2 g dietary fiber, 1030 mg sodium


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