- 1 3/4 cups sifted all-purpose flour
- 2 ounces grated Parmesan cheese
- 2/3 cup butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 3 ounces Parma ham
- 1/2 (14 ounce) can artichoke hearts, drained
- 7/8 cup creme fraiche
- 4 eggs
- 1 teaspoon chopped flat leaf parsley
- 1/3 cup milk
- salt to taste
- ground black pepper to taste
- Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.
- Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
- Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
- Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
- Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.
08/01/2019
recipepes.com
artichoke, mushroom and parma ham tart, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
