Rutabaga, Pear And Ham Tart With Marmalade Mascarpone Cream

• 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.

water, sugar, pastry, egg whites, pecans, ground cloves, lenghtwise, ham slices, italian style creamy, orange marmalade

Taken from food52.com/recipes/10307-rutabaga-pear-and-ham-tart-with-marmalade-mascarpone-cream (may not work)