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My review
Artichoke, Mushroom and Parma Ham Tart
Christine L.
"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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Ingredients
servings 615 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 615 calories; 45.1 g fat; 35.1 g carbohydrates; 20.6 g protein; 279 mg cholesterol; 839 mg sodium. Full nutrition
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
4/11/2003
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day, similar to quiche.
Most helpful critical review
12/31/2012
It was just like a breakfast quiche. I made it as an appetizer for a family dinner, and we liked it. It's not so great that we raved about it or I can't wait to make it again. Maybe I might a...
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4/11/2003
Made this Christmas Eve 2002 and everyone loved it! Was even good for breakfast the next day, similar to quiche.
12/7/2005
I made this tart in a glass pie plate for a potluck lunch. Finding creme fraiche in the deli cheese case was lucky. The parmesan crust, mushrooms, ham and artichoke hearts made it special. Since...
8/31/2009
Very good! I followed the directions exactly, which is pretty admirable considering all the steps with the crust (it's awesome, btw), and added shredded parmesan to the top of this. I used a 10-...
11/30/2005
Excellent tart or quiche. Needed something different for Thanksgiving, it was a hit. I didn't change any of the ingredients.
12/31/2012
It was just like a breakfast quiche. I made it as an appetizer for a family dinner, and we liked it. It's not so great that we raved about it or I can't wait to make it again. Maybe I might a...
9/4/2012
It's a good quiche; not the best recipe I've ever tried. The dough sure uses a lot of butter! Also, I substituted broccoli for the mushroom and artichoke (I love them, but hubby won't eat them...