artichoke, mushroom and parma ham tart

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
• 1/2 (14 ounce) can artichoke hearts, drained
• 7/8 cup creme fraiche
• 4 eggs
• 1 teaspoon chopped flat leaf parsley
• 1/3 cup milk
• salt to taste
• ground black pepper to taste

Recipe

• place flour, parmesan cheese, butter, and a pinch of salt in food processor. process briefly. 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. 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 f (190 degrees c) for 15 minutes. remove foil and beans, and cook 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 40 minutes, until golden. serve warm or cold.