Photo by Merry
Merry's Notes:
Expand1 rutabaga, peeled, 1/8-inch crosswise slices Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1/2 of a (17-1/2 oz) package (1 sheet) frozen puff pastry Ask a question about this ingredient
2 egg whites Ask a question about this ingredient
1/3 cup chopped pecans Ask a question about this ingredient
1/8 teaspoon ground cloves (or 1/4 teaspoon nutmeg) Ask a question about this ingredient
1-2 large pears, halved, cored, peeled and thinly sliced lenghtwise Ask a question about this ingredient
1 cup ham slices (or equal shape and number of ham slices as pear slices) Ask a question about this ingredient
8 ounces Italian Style Creamy Mascarpone Cheese Ask a question about this ingredient
4 tablespoons orange marmalade, divided Ask a question about this ingredient
Preheat oven to 400 degrees F. Thaw puff pastry according to package directions.
Ask a question about this stepCombine 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.
Ask a question about this stepPlace 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.
Ask a question about this stepBake, 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.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
