Artichoke, Mushroom, and Parma Ham Tart
About this Recipe
Robust mushrooms, tender artichoke hearts and ham combine in this impressive tart.
Artichoke, Mushroom, and Parma Ham Tart
Directions
- Place flour, Parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 Tbsp. 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.
- Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
- Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
- Saute mushrooms in 1 Tbsp. olive oil for 10 minutes. Drain and cool.
- Lay ham over the pastry base and top with mushrooms and artichokes.
- Beat together crème fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetable.
- Bake for 40 minutes, until golden. Serve warm or cold.
Ingredients
- 7/8 cup crème fraiche
- 1 3/4 cups flour, all-purpose , sifted
- 2/3 cup Nature's Best Dairy® Butter, diced
- 1 Nature's Best Dairy® Egg(s), beaten
- 4 Nature's Best Dairy® Egg(s)
- 1/3 cup Nature's Best Dairy® Milk
- 8 oz. Peak Fresh Produce® Mushroom(s), Sliced
- 1 tsp. Peak Fresh Produce® Parsley, Fresh, chopped
- 4 oz. can Piancone® Artichoke Hearts, Marinated Chopped, Grilled, drained
- 3 oz. Piancone® Prosciutto di Parma
- 2 oz. Roma® Cheese, Parmesan, grated
- 1 tbsp. Roma® Oil, Olive
- - salt and pepper, to taste