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| Artichoke, Mushroom and Parma Ham Tart |
"This dish may be served warm or at room temperature. Use as an appetizer if the turkey is taking longer to roast than you had anticipated, or as a facet dish with the meal. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1 3/four cups sifted all-purpose flour
- 2 oz grated Parmesan cheese
- 2/three cup butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- eight ounces fresh mushrooms, sliced
- three oz Parma ham
- 1/2 (14 ounce) can artichoke hearts, drained
- 7/8 cup creme fraiche
- four eggs
- 1 teaspoon chopped flat leaf parsley
- 1/3 cup milk
- salt to flavor
- floor black pepper to taste
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- Place flour, parmesan cheese, butter, and a pinch of salt in meals processor. Process in brief. Add the egg and 1 tablespoon oil thru feeder tube, including extra oil if important; you should be capable of deliver the dough together to your arms. Wrap in plastic, and kick back for 1 hour.
- Roll out to match a nine inch quiche pan with a unfastened backside. Prick throughout. Chill for at least 2 hours, ideally in a single day.
- Line pastry with foil, and cover bottom with raw beans. Bake at 375 tiers F (one hundred ninety tiers C) for 15 mins. Remove foil and beans, and cook dinner for 5 more minutes. Remove and cool.
- Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
- 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 forty minutes, until golden. Serve warm or cold.
Notes :
- Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it frivolously, and make smooth-up easier.
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