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Ingredients

• 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

Description

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.

All Recipes UK