Ingredients for Artichoke Mushroom And Parma Ham Tart
- 2 cups all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup (1 stick) cold unsalted butter
- 1 large egg
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms
- 4 ounces thinly sliced Parma ham
- 1 (14-ounce) can artichoke hearts
- 1 cup crème fraîche
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- ¼ cup milk
- a pinch of salt, plus more to taste
- freshly ground black pepper to taste
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How to Make Artichoke Mushroom And Parma Ham Tart
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- Trim and crimp the edges. Prick the bottom of the pastry with a fork.
- Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the weights and parchment paper and bake for another 5 minutes, until lightly golden.
- Set aside to cool.
- 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.
- Arrange 4 oz thinly sliced Parma ham over the cooled pastry base.
- Top with the sautéed mushrooms and 1 (14-ounce) can artichoke hearts, drained and quartered.
- 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.
- Pour the egg mixture evenly over the ham and vegetables.
- Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Let cool slightly before serving warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
123g
Carbs
11g
