Author Notes
I love rutabagas! I think they are a forgotten late winter vegetable and need to show off again. I've combined rutabagas with sweet pears and salty ham to arrive at a perfect blend of deliciousness! Just add a hint of orange marmalade and arrive at a perfectly scrumptious tart! Enjoy! —Merry
Ingredients
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1
rutabaga, peeled, 1/8-inch crosswise slices
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1/2 cup
water
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1 teaspoon
sugar
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1/2
of a (17-1/2 oz) package (1 sheet) frozen puff pastry
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2
egg whites
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1/3 cup
chopped pecans
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1/8 teaspoon
ground cloves (or 1/4 teaspoon nutmeg)
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1-2
large pears, halved, cored, peeled and thinly sliced lenghtwise
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1 cup
ham slices (or equal shape and number of ham slices as pear slices)
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8 ounces
Italian Style Creamy Mascarpone Cheese
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4 tablespoons
orange marmalade, divided
Directions
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Preheat oven to 400 degrees F. Thaw puff pastry according to package directions.
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Combine rutabaga slices, water, and sugar in a 4-cup microwave-safe bowl, cover with plastic wrap and microwave on HIGH for 4 minutes. Remove from microwave and allow to steam covered or until just about soft. Drain water.
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Place pastry sheet in a greased 8 to 9-inch spring form pan or 8-inch baking pan. Beat egg whites in small bowl, brush on pastry sheet. To the remaining egg whites, add pecans and clove; set aside. On top of pastry sheet arrange steamed rutabaga. Alternate and overlap slices of pears and ham over rutabaga. Turn edges of pastry about 1/2-inch over filling. Evenly pour egg and nut mixture over pears and ham.
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Bake, uncovered, in a 400 degree F oven for 25-30 minutes or until pastry is golden. Meanwhile, make Marmalade Mascarpone Cream by mixing in small bowl, mascarpone with 2 tablespoons marmalade; set aside. When galette is done baking remove from oven, gently spoon remaining orange marmalade over top; cool for 5 minutes. Dollop each serving of galette with Marmalade Mascarpone Cream. Serve warm.
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