Mascarpone, Ham, and Asparagus Tart
By mirelsonp
Recipe source: Bon Appetit - April 2006
IMPROV: Instead of tarragon, try dill; sub bacon for the ham.
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4/5
(1 Votes)
Ingredients
- For tart filling mix in medium bowl:
- 1 12-inch purchased pie crust
- 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
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
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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