Artichoke Mushroom and Parma Ham Tart
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.
