Artichoke, Mushroom and Parma Ham Tart

Ingredients

  • 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

Description

This Dish Can Be Served Warm Or At Room Temperature. Use As An Appetizer If The Turkey Is Taking Longer To Roast Than You Had Envisioned, Or As A Side Dish With The Meal. Originally Submitted To ThanksgivingRecipe.com.

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