Artichoke Mushroom And Parma Ham Tart Recipe

Ingredients for Artichoke Mushroom And Parma Ham Tart

• All Purpose Flour
• ½ cup grated Parmesan cheese
• ½ cup (1 stick) cold unsalted butter
• 1 large egg
• Olive Oil
• Fresh Mushrooms
• 4 oz thinly sliced Parma ham
• Artichoke Hearts
• 1 cup crème fraîche
• 2 large eggs
• Flat Leaf Parsley
• ¼ cup milk
• salt and freshly ground black pepper to taste
• Ground Black Pepper

How to Make Artichoke Mushroom And Parma Ham Tart

1. Preheat oven to 375°F (190°C).
2. Make the pastry: In a food processor, combine 2 cups all-purpose flour, ½ cup grated Parmesan cheese, ½ cup (1 stick) cold unsalted butter (cut into cubes), and a pinch of salt. Pulse until the mixture resembles coarse crumbs.
3. Add 1 large egg and 1 tablespoon olive oil through the feeder tube. Pulse until the dough just comes together. Add more oil, 1 teaspoon at a time, if needed.
4. Turn the dough out onto a lightly floured surface and gently form into a ball. Wrap in plastic wrap and chill for at least 1 hour.
5. Roll out the dough on a lightly floured surface to a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom.
6. Trim and crimp the edges. Prick the bottom of the pastry with a fork.
7. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
8. Remove the weights and parchment paper and bake for another 5 minutes, until lightly golden.
9. Set aside to cool.
10. While the pastry bakes, prepare the filling: Sauté 8 oz cremini mushrooms in 1 tablespoon olive oil over medium heat for 10 minutes, until softened. Drain any excess liquid and set aside to cool.
11. Arrange 4 oz thinly sliced Parma ham over the cooled pastry base.
12. Top with the sautéed mushrooms and 1 (14-ounce) can artichoke hearts, drained and quartered.
13. In a bowl, whisk together 1 cup crème fraîche, 2 large eggs, 2 tablespoons chopped fresh parsley, ¼ cup milk, salt, and freshly ground black pepper to taste.
14. Pour the egg mixture evenly over the ham and vegetables.
15. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
16. Let cool slightly before serving warm or at room temperature.