Concoct A New Menu Artichoke, Mushroom and Parma Ham Tart :: So Tasty

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Artichoke, Mushroom and Parma Ham Tart

"This dish can be served heat or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had predicted, or as a side dish with the meal. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 three/4 cups sifted all-motive flour
2 oz grated Parmesan cheese
2/3 cup butter, diced
1 egg, crushed
1 tablespoon olive oil
eight oz clean mushrooms, sliced
three oz. Parma ham
half (14 ounce) can artichoke hearts, drained
7/8 cup creme fraiche
4 eggs
1 teaspoon chopped flat leaf parsley
1/three cup milk
salt to flavor
ground black pepper to taste

Instructions :

Prep :	Cook : 6M	Ready in :

Place flour, parmesan cheese, butter, and a pinch of salt in meals processor. Process in brief. Add the egg and 1 tablespoon oil through feeder tube, including greater oil if important; you must be able to bring the dough collectively to your arms. Wrap in plastic, and kick back for 1 hour.
Roll out to match a nine inch quiche pan with a unfastened bottom. Prick throughout. Chill for at the least 2 hours, preferably overnight.
Line pastry with foil, and cover backside with uncooked beans. Bake at 375 stages F (one hundred ninety stages C) for 15 minutes. Remove foil and beans, and cook dinner for five greater minutes. Remove and cool.
Saute; mushrooms in 1 tablespoon olive oil for 10 mins. Drain and funky.
Lay ham over the pastry base, and top with mushrooms and artichokes. Beat collectively creme fraiche, eggs, parsley, and milk. Season nicely with black pepper and salt; pour aggregate over the ham and veggies. Bake for forty minutes, till golden. Serve warm or cold.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make smooth-up easier.

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