Make Ahead

Rutabaga, Pear and Ham Tart with Marmalade Mascarpone Cream

March 11, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 1 rutabaga, peeled, 1/8-inch crosswise slices
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1/2 of a (17-1/2 oz) package (1 sheet) frozen puff pastry
  • 2 egg whites
  • 1/3 cup chopped pecans
  • 1/8 teaspoon ground cloves (or 1/4 teaspoon nutmeg)
  • 1-2 large pears, halved, cored, peeled and thinly sliced lenghtwise
  • 1 cup ham slices (or equal shape and number of ham slices as pear slices)
  • 8 ounces Italian Style Creamy Mascarpone Cheese
  • 4 tablespoons orange marmalade, divided
  1. Preheat oven to 400 degrees F. Thaw puff pastry according to package directions.
  2. 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.
  3. 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.
  4. 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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