Angie's Easter Tart with Ham, Cheese, Asparagus & Herbs

What do you serve at your Easter dinner? Do you go all out with a big turkey or a ham and all the fixins? Or - do you dial it back a little with a lunch or a brunch? In previous years I have done all of the above and I think my favorite is a late lunch or a "lin-ner". Regardless of how you spend it, a champagne cocktail is a great way to start and this Easter tart recipe makes a fantastic first course. I am looking forward to spending the weekend at my parent's hours on Mayne Island where I will have a long overdue visit with my family, sleep like the dead, walk by the sea, poke around in the galleries and eat too much chocolate...ah, the perfect weekend. I hope you enjoy your long weekend as much as I will enjoy mine!! -Angie.

Angie’s Easter Tart with Ham, Cheese, Asparagus & Herbs

This dish makes a great first course for Easter brunch!

Ingredients:

• 1 pie crust (store bought is okay if you don’t want to make your own)
• 1 cup mascarpone or cream cheese
• ½ cup soft goat cheese (chèvre)
• 2 tablespoons chopped fresh tarragon
• 2 teaspoons prepared horseradish
• 1 tbsp whole-grain mustard
• 1 pound asparagus, cut into 3-inch pieces
• 5 cups fresh arugula
• 8 ounces thinly sliced cooked ham, cut into strips
• 3 tbsp Well Seasoned olive oil *
• 2 tablespoon fresh squeezed lemon juice
• 2 teaspoon lemon zest
• Salt & pepper to taste
• *Available from Well Seasoned

Instructions:

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. Mix mascarpone, goat cheese, tarragon, horseradish, and mustard in medium bowl with an electric mixer on low. Don’t over mix the mascarpone or it will be grainy. Season to taste with salt & pepper. Cook the asparagus in large pot of boiling salted water until tender, about 3 minutes; drain. Immediately transfer to bowl of ice water to cool. Drain and pat dry. Set aside. In another large bowl, create a quick dressing by whisking together the lemon juice, olive oil and lemon zest – toss in the asparagus, arugula & ham – toss with the dressing to evenly distribute. Season the salad to taste with salt and pepper. Spread cheese filling evenly onto cooled crust. Top with the dressed salad and serve immediately.