Artichoke, Mushroom and Parma Ham Tart

    Artichoke, Mushroom and Parma Ham Tart


    10 people made this

    About this recipe: This savoury tart can be served warm or at room temperature. Use as a starter if the roast is taking longer than you had envisioned, or as a side dish with the meal.

    Serves: 6 

    • 225g sifted plain flour
    • 50g grated Parmesan cheese
    • 150g butter, diced
    • 1 egg, beaten
    • 1 tablespoon olive oil
    • 225g fresh mushrooms, sliced
    • 75g Parma ham
    • 1/2 (400g) tin artichoke hearts, drained
    • 200g creme fraiche
    • 4 eggs
    • 1 teaspoon chopped flat leaf parsley
    • 5 tablespoons milk
    • salt and ground black pepper to taste

    Prep:35min  ›  Cook:1hr  ›  Ready in:1hr35min 

    1. 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 cling film and chill for 1 hour.
    2. Roll out to fit a 23cm tart tin with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
    3. Line pastry with foil and cover bottom with uncooked beans. Bake at 190 C / gas 5 for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
    4. Saute mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
    5. Lay ham over the pastry base, and top with mushrooms and artichokes.
    6. 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.

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