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 (4 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

While This Tart Could Stand Alone At A Luncheon Or As A Light Dinner, It Makes A Deliciously Unusual Accompaniment To Turkey. Serve Warm Or At Room Temperature.

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