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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 envisioned, or as a facet dish with the meal. Originally submitted to ThanksgivingRecipe.Com."
Ingredients :
- 1 three/4 cups sifted all-cause flour
- 2 oz grated Parmesan cheese
- 2/three cup butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- eight oz clean mushrooms, sliced
- three oz Parma ham
- half (14 ounce) can artichoke hearts, tired
- 7/eight cup creme fraiche
- 4 eggs
- 1 teaspoon chopped flat leaf parsley
- 1/3 cup milk
- salt to flavor
- ground black pepper to flavor
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 short. Add the egg and 1 tablespoon oil thru feeder tube, adding more oil if necessary; you must be capable of deliver the dough collectively to your fingers. Wrap in plastic, and sit back for 1 hour.
- Roll out to healthy a nine inch quiche pan with a unfastened backside. Prick throughout. Chill for as a minimum 2 hours, ideally overnight.
- Line pastry with foil, and cowl backside with raw beans. Bake at 375 stages F (190 levels C) for 15 mins. Remove foil and beans, and cook dinner for 5 greater mins. Remove and funky.
- Saute; mushrooms in 1 tablespoon olive oil for 10 mins. Drain and funky.
- Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season nicely with black pepper and salt; pour combination over the ham and greens. Bake for forty mins, until golden. Serve heat or bloodless.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals wet, cook dinner it evenly, and make easy-up simpler.
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