Artichoke, Mushroom and Parma Ham Tart So Tasty

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Artichoke, Mushroom and Parma Ham Tart

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

Ingredients :

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

Instructions :

Prep :	Cook : 6M	Ready in :

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process in short. Add the egg and 1 tablespoon oil through feeder tube, including greater oil if vital; you have to be able to carry the dough together for your palms. Wrap in plastic, and sit back for 1 hour.
Roll out to healthy a nine inch quiche pan with a free bottom. Prick throughout. Chill for at least 2 hours, ideally in a single day.
Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 ranges F (one hundred ninety tiers C) for 15 mins. Remove foil and beans, and cook for 5 more mins. Remove and funky.
Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. 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 40 mins, until golden. Serve heat or bloodless.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it calmly, and make smooth-up easier.

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