Mascarpone, Ham, and Asparagus TartLeo Gong
IMPROV: Instead of tarragon, try dill; sub bacon for the ham.
Recipe information
Yield
Makes 6 servings
Ingredients
Preheat oven to 425°F. Place in bottom and press all around sides of 10-inch tart pan with 1-inch high sides:
1 12-inch purchased pie crust
Bake crust until golden brown, about 12 minutes. Cool.
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
Drop 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:
1 pound asparagus, trimmed
Toss asparagus in medium bowl with:
5 cups arugula
8 ounces thinly sliced ham, cut into thin strips
1 tablespoon lemon juice
1 teaspoon lemon peel
Salt
Pepper
Preparation
To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve.
