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.

Ruffled Ham Tart

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.

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.

Buttermilk Pie Crust

Ham Glaze

Stuffing

Place oven rack 6-inches from broiler; preheat broiler to HIGH. Line a large rimmed sheet pan with aluminum foil and spray with nonstick cooking spray.

In a large bowl, toss brussels sprouts with olive oil, salt, and pepper. Spread in an even layer on prepared sheet pan. Broil, 8 to 10 minutes, or until fork tender and golden brown.

Meanwhile, place feta, sour cream, mayo, water, and garlic in a food processor or blender. Pulse to combine; adding additional water until desired consistency is reached.

Remove dressing from food processor or blender and fold in fresh parsley, basil, and thyme. Season to taste with salt and pepper. Serve immediately with broiled brussels sprouts.

Broiled Brussels Sprouts

Dressing

Preheat a large skillet over medium heat.

In a large bowl, toss halved radishes with olive oil, salt, and pepper. Add to preheated skillet and saute 10 to 15 minutes or until fork-tender. Remove from heat and place on a large platter. Serve warm.

Sauteed Radishes Nutrition: 60 calories; 3.5g fat; 0.5g saturated fat; 0g trans fat; 0mg cholesterol; 65mg sodium; 6g carbohydrates; 3g fiber; 3g sugars; (0g added sugars); 1g protein; 0% vitamin D; 4% calcium; 6% iron; 8% potassium.