Artichoke, Mushroom and Parma Ham Tart Recipe

Ingredients
<br>- 1 3/4 cups sifted all-purpose flour
<br>- 2 ounces grated Parmesan cheese
<br>- 2/3 cup butter, diced
<br>- 1 egg, beaten
<br>- 1 tablespoon olive oil
<br>- 8 ounces fresh mushrooms, sliced
<br>- 3 ounces Parma ham
<br>- 1 (4 ounce) can artichoke hearts, drained
<br>- 7/8 cup creme fraiche
<br>- 4 eggs
<br>- 1 teaspoon chopped flat leaf parsley
<br>- 1/3 cup milk
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: Place flour, parmesan cheese, butter, and a pinch of salt in food processor.  Process briefly.  Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands.  Wrap in plastic, and chill for 1 hour.
<br>step 2: Roll out to fit a 9 inch quiche pan with a loose bottom.  Prick all over.  Chill for at least 2 hours, preferably overnight.
<br>step 3: Line pastry with foil, and cover bottom with uncooked beans.  Bake at 375 degrees F (190 degrees C) for 15 minutes.  Remove foil and beans, and cook for 5 more minutes.  Remove and cool.
<br>step 4: Saute; mushrooms in 1 tablespoon olive oil for 10 minutes.  Drain and cool.
<br>step 5: Lay ham over the pastry base, and top with mushrooms and artichokes.  Beat together creme fraiche, eggs, parsley, and milk.  Season well with black pepper and salt; pour mixture over the ham and vegetables.  Bake for 40 minutes, until golden.  Serve warm or cold.
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Ingredients
- 1 3/4 cups sifted all-purpose flour
- 2 ounces grated Parmesan cheese
- 2/3 cup butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 3 ounces Parma ham
- 1 (4 ounce) can artichoke hearts, drained
- 7/8 cup creme fraiche
- 4 eggs
- 1 teaspoon chopped flat leaf parsley
- 1/3 cup milk
- salt to taste
- ground black pepper to taste

Directions
step 1: Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
step 2: Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
step 3: Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
step 4: Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
step 5: Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

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