Artichoke, Mushroom and Parma Ham Tart Best Family Recipes

Monday, July 12, 2010

Artichoke, Mushroom and Parma Ham Tart

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

Ingredients :

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

Instructions :

Prep :	Cook : 6M	Ready in :

Place flour, parmesan cheese, butter, and a pinch of salt in meals processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, including more oil if important; you ought to be capable of convey the dough together to your hands. Wrap in plastic, and chill for 1 hour.
Roll out to in shape a 9 inch quiche pan with a unfastened bottom. Prick all over. Chill for at the least 2 hours, preferably overnight.
Line pastry with foil, and cowl backside with uncooked beans. Bake at 375 ranges F (a hundred ninety stages C) for 15 mins. Remove foil and beans, and prepare dinner for five extra minutes. Remove and funky.
Saute; mushrooms in 1 tablespoon olive oil for 10 mins. Drain and funky.
Lay ham over the pastry base, and pinnacle with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season nicely with black pepper and salt; pour aggregate over the ham and veggies. Bake for forty mins, until golden. Serve heat or cold.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it calmly, and make smooth-up simpler.

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