Rutabaga, Pear And Ham Tart With Marmalade Mascarpone Cream Recipe

Name: Rutabaga, Pear And Ham Tart With Marmalade Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rutabaga, Pear And Ham Tart With Marmalade Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rutabaga, Pear And Ham Tart With Marmalade Mascarpone Cream

How did you like this recipe?

Frequently Asked Questions