Ingredients
3 oz.
Eckrich Off the Bone Ham, chopped in small pieces
3 oz.
Butter, for the pan
Flour, for the pan
1 whole
9” unroll-and-bake refrigerated pie crust
1 whole
1
Large egg white, lightly beaten
1
2 Tsp.
Vegetable oil
2 Tsp.
5
Large eggs, at room temperature
5
1/2 cup(s)
(4 oz) mascarpone cheese, at room temperature
1/2 cup(s)
2 cup(s)
(8 oz) shredded gruyere cheese
2 cup(s)
3
Scallions, white and pale green parts, thinly sliced
3
1/2 Tsp.
Salt
1/2 Tsp.
1/2 Tsp.
Freshly ground black pepper
1/2 Tsp.
1 Tbsp.
Chopped parsley
1 Tbsp.
Directions
HEAT oven to 400ºF.
"BUTTER and flour bottom and sides of a 9” tart pan with a removable bottom.
UNROLL pie crust and gently press into bottom and sides of pan. Trim excess from top.
PRICK bottom of pastry with tines of a fork. Using a pastry brush, brush crust with egg white.
BAKE for 10 minutes, until egg white has set. Let cool 10 minutes.
BEAT eggs lightly in a medium bowl. Whisk in the cheeses, scallions, salt, pepper and ham.
POUR into cooled crust and bake for about 18 minutes, until mixture has set and top is golden.
COOL tart for 10 -15 minutes and then remove from pan.
SPRINKLE with parsley and cut into wedges to serve warm or at room temperature.
You Do You
