Artichoke, Mushroom and Parma Ham Tart Best Family Recipes

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Artichoke, Mushroom and Parma Ham Tart

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

Ingredients :

1 3/4 cups sifted all-reason flour
2 oz. Grated Parmesan cheese
2/three cup butter, diced
1 egg, crushed
1 tablespoon olive oil
8 oz. Clean mushrooms, sliced
three oz. Parma ham
half of (14 ounce) can artichoke hearts, tired
7/8 cup creme fraiche
four eggs
1 teaspoon chopped flat leaf parsley
1/three cup milk
salt to flavor
floor black pepper to flavor

Instructions :

Prep :	Cook : 6M	Ready in :

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil via feeder tube, adding more oil if vital; you have to be able to convey the dough collectively on your palms. Wrap in plastic, and sit back for 1 hour.
Roll out to match a 9 inch quiche pan with a free backside. Prick all over. Chill for at the least 2 hours, preferably in a single day.
Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (a hundred ninety levels C) for 15 minutes. Remove foil and beans, and cook dinner for five greater minutes. Remove and funky.
Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. 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 mixture over the ham and vegetables. Bake for 40 minutes, till golden. Serve warm or bloodless.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it calmly, and make easy-up simpler.

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