Mascarpone, Ham, and Asparagus Tart

Recipe source: Bon Appetit - April 2006 IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Photo by Pamela M.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from epicurious.com

Ingredients

  • 1

    12-inch purchased pie crust

  • For tart filling mix in medium bowl:

  • 1 1/2

    cups mascarpone cheese

  • 2

    tablespoons chopped fresh tarragon

  • 4

    teaspoons prepared horseradish

  • 4

    teaspoons coarse-grained mustard

  • Salt

  • Pepper

  • For topping:

  • 1

    pound asparagus, trimmed

  • 5

    cups arugula

  • 8

    ounces thinly sliced ham, cut into thin strips

  • 1

    tablespoon lemon juice

  • 1

    teaspoon lemon peel

  • Salt

  • Pepper

Directions

1. For crust: Preheat oven to 425°F. Place crust in bottom and press all around sides of 10-inch tart pan with 1-inch high sides. Bake crust until golden brown, about 12 minutes. Cool. 2. Drop asparagus in large pan of salted boiling water. Cook 3 minutes; drain. Cool in bowl of ice water. Drain, then slice each spear into 4 or 5 pieces 3. Toss asparagus in medium bowl with arugula, lemon juice and zest. 4. To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve.

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