Artichoke Mushroom And Parma Ham Tart

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Steps

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Place flour , parmesan cheese , butter , and a pinch of salt in food processor.

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Process briefly.

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Add the egg and 1 tablespoon oil through feeder tube , adding extra oil if necessary.

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You should be able to bring the dough together in your hands.

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Wrap in plastic , and chill for 1 hour.

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2 roll out to fit a 9 inch quiche pan with a loose bottom.

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Prick all over.

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Chill for at least 2 hours , preferably overnight.

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3 line pastry with foil , and cover bottom with uncooked beans.

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Bake at 375 degrees f for 15 minutes.

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Remove foil and beans , and cook for 5 more minutes.

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Remove and cool.

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4 saute.

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Mushrooms in 1 tablespoon olive oil for 10 minutes.

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Drain and cool.

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5 lay ham over the pastry base , and top with mushrooms and artichokes.

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Beat together creme fraiche , eggs , parsley , and milk.

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Season well with black pepper and salt.

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Pour mixture over the ham and vegetables.

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Bake for 40 minutes , until golden.

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Serve warm or cold.

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Ingredients

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all-purpose flour, parmesan cheese, butter, egg, olive oil, fresh mushrooms, parma ham, artichoke hearts, creme fraiche, eggs, flat leaf parsley, milk, salt, ground black pepper