Menu Enter a recipe name, ingredient, keyword...

Mascarpone, Ham, and Asparagus Tart

By

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

Google Ads
Rate this recipe 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.

You'll also love

Review this recipe

Creamy Leek & Asparagus Soup (with crispy maple bacon) Walnut Asparagus Pesto