Artichoke, Mushroom And Parma Ham Tart

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 6
• 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
• 7 ounces cans artichoke hearts, drained
• 7/8 cup creme fraiche
• 4 eggs
• 1 teaspoon chopped flat leaf parsley
• 1/3 cup milk
• salt
• ground black pepper

Recipe

• 1 place flour, parmesan cheese, butter, and a pinch of salt in food processor.
• 2 process briefly.
• 3 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.
• 4 wrap in plastic, and chill for 1 hour.
• 5 2 roll out to fit a 9 inch quiche pan with a loose bottom.
• 6 prick all over.
• 7 chill for at least 2 hours, preferably overnight.
• 8 3 line pastry with foil, and cover bottom with uncooked beans.
• 9 bake at 375 degrees f (190 degrees c) for 15 minutes.
• 10 remove foil and beans, and cook for 5 more minutes.
• 11 remove and cool.
• 12 4 saute; mushrooms in 1 tablespoon olive oil for 10 minutes.
• 13 drain and cool.
• 14 5 lay ham over the pastry base, and top with mushrooms and artichokes.
• 15 beat together creme fraiche, eggs, parsley, and milk.
• 16 season well with black pepper and salt; pour mixture over the ham and vegetables.
• 17 bake for 40 minutes, until golden.
• 18 serve warm or cold.