Preheat oven to 450º. In a medium frying pan over medium high heat, sauté for about 1 minute:
1 tablespoon butter
1 shallot finely chopped
Add and cook until crisp tender (about 5 minutes):
1 bunch trimmed Asparagus (about 1 pound) cut into 1 inch pieces
Set aside. Open and roll out on a lightly floured piece of parchment to approx. a 10 x16 rectangle:
1 sheet puff pastry dough.
Transfer both to a baking sheet. Pat into its surface, leaving a 1 inch border edge:
1/2 pound chevre cheese.
Sprinkle it with:
the prepared shallots and asparagus
2 tablespoons sliced sundried tomatoes packed in oil
3/4 cup diced HoneyBaked Ham
Salt and freshly ground pepper to taste.
Brush the edge of the tart with :
1 egg yolk mixed with 1/2 teaspoon water.
Bake until golden brown and pastry is puffy, about 20 to 25 minutes. Let cool slightly and serve.
