Make Herbed Buttermilk Pie Crust: In a large bowl, combine flour and salt. Slowly add oil and buttermilk and stir until a soft ball is formed, adding more buttermilk as needed; do not over mix. Lightly flour 2 sheets of wax paper. Place half of the dough in between the sheets of wax paper. Roll to 1/4-inch-thick. Place dough into a 14x5-inch rectangular tart pan or a 9-inch round tart pan. Place on a large rimmed baking sheet.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Easter Made Easier. Use DiLusso Sliced deli ham to make a stunning ham tart complete with a homemade buttermilk crust and an orange-herb stuffing. Make it a meal by serving it with Chef Elizabeth's Brussels Sprouts Salad and Roasted Radishes.
Watch Chef Elizabeth make her Ruffled Ham Tart on HSTV.com.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Buttermilk Pie Crust | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| 1 ½ tsp. Hy-Vee salt | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 2 tbsp. buttermilk | ||
| Ham Glaze | ||
| ½ c. Hy-Vee orange marmalade | ||
| ¼ c. rye whiskey | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| Stuffing | ||
| 3 c. Hy-Vee Bakery sourdough bread, cut into 1/2-inch cubes | ||
| 2 tbsp. fresh basil, chopped | ||
| 2 tbsp. Hy-Vee pine nuts, toasted | ||
| 2 tbsp. yellow onion, chopped | ||
| 2 tbsp. Hy-Vee golden raisins, chopped | ||
| 1 tbsp. fresh thyme, chopped | ||
| 1 tbsp. orange zest | ||
| 1 tsp. chicken base paste | ||
| 3 tbsp. fresh orange juice | ||
| Ham | ||
| 3 lbs. DiLusso deli sliced ham, thinly sliced | ||
| Navel oranges, freshly sliced or candied, for garnish | ||
| Fresh basil, for garnish | ||
Things To Grab
- Large bowl
- Fork
- Wax paper
- Rolling pin
- 14x5-inch rectangular tart pan or 9-inch round tart pan
- Parchment paper
- Dry beans or pie beads
- Small saucepan
- Large bowl
- Silicone pastry brush
Directions
Blind Bake: Preheat oven to 325 degrees. Prick pie pastry with a fork. Place a large piece of parchment paper on top of pie crust; top with dry beans or pie beads. Bake 30 minutes or until crust is lightly baked and no longer doughy. Remove from the oven; discard parchment paper and save dry beans or pie beads for another use. Decrease oven to 350 degrees.
Make Glaze: In a small saucepan over medium heat, add orange juice, brown sugar, and pepper. Simmer for 5 minutes or until slightly thickened. Remove from heat and set aside.
Make Stuffing: In a large bowl, mix together bread cubes, basil, pine nuts, onion, golden raisins, thyme, orange zest, and chicken baste. Toss with fresh orange juice; mix well.
Assemble: Add an even layer of stuffing to par-baked crust. Fold ham to create a “ruffle” effect. Add to tart, covering the stuffing layer. Brush with half of Ham Glaze. Bake at 350 degrees for 35 to 40 minutes or until ham is golden brown. Brush with remaining Ham Glaze and garnish with candied or freshly sliced navel orange slices and fresh basil.
Nutrition facts
Servings
490 Calories per serving
Ruffled Ham Tart
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 2310mg
- Total Carbohydrates: 52g
- Protein: 40g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 2%