NZ Woman's Weekly

Christmas ham and asparagus filo tart recipe

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Rather than simply reheating leftovers, I love to make a whole new meal that’s different to the original dish.

This tasty tart, with filo pastry as a base, is a great way to use up the roast meat (chicken, turkey or ham) that was left from Christmas Day.

  • 6 sheets filo pastry
  • 40g butter, melted
  • 1½ cup ham off the bone, diced
  • ½ wheel of brie, diced
  • 1 bunch asparagus spears, halved and blanched
  • 4 eggs
  • 1 cup cream
  • Sea salt and cracked pepper
  • Radishes and summer greens, to serve
  • Drizzle of flavoured oil

1 Preheat oven to 170oC. Brush one sheet of filo with butter and lay another on top so you have a double sheet. Repeat this with the remaining layers. Lay the double sheets inside a 24cm loose-base tart tin, overlapping them and folding the excess over the sides so the tin is evenly covered.

2 Arrange the diced ham over the base, then dot with brie and decorate the top with the asparagus spears. Whisk the eggs, cream and seasoning together and slowly pour it over of tart ingredients.

3 Place the tart on a heavy baking tray and bake for 30-40 minutes. Remove from the oven and leave to cool for 15 minutes.

4 Serve with sliced radishes and greens. Drizzle the tart and salad with flavoured oil.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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