Skip to main content
Recipes

Mascarpone, Ham, and Asparagus Tart

By Annabel LangbeinPhotography by Leo Gong

4.3

(4)

Image may contain Plant Food Produce and Vegetable
© 2005 Leo Gong All Rights Reserved

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1

refrigerated pie crust (half of 15-ounce package)

1

1/2 cups mascarpone cheese

2

tablespoons chopped fresh tarragon

4

teaspoons prepared horseradish

4

teaspoons whole-grain Dijon mustard

1

pound asparagus, cut crosswise into 3-inch pieces

5

cups arugula

8

ounces thinly sliced ham, cut crosswise into thin strips

1

tablespoon fresh lemon juice

1

teaspoon finely grated lemon peel

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with 1-inch-high sides and removable bottom. Bake crust until golden brown, about 12 minutes. Cool.

    Step 2

    Meanwhile, mix mascarpone, tarragon, horseradish, and mustard in medium bowl. Season to taste with salt and pepper.

    Step 3

    Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes; drain. Transfer to bowl of ice water to cool. Drain; pat dry.

    Step 4

    Toss asparagus in medium bowl with arugula, ham, lemon juice, and lemon peel. Season salad to taste with salt and pepper.

    Step 5

    Spread mascarpone filling evenly onto cooled crust. Top with salad and serve.

Explore Bon AppétitSavory Pie & TartMascarponeCheeseHamMeatAsparagusVegetableSpringEasyNut-FreeBakingLunch