Artichoke, Mushroom and Parma Ham Tart Recipe - Allrecipes.com
Artichoke, Mushroom and Parma Ham Tart Recipe

Artichoke, Mushroom and Parma Ham Tart

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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 plastic, and chill for 1 hour.
  2. Roll out to fit a 9 inch quiche pan 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 375 degrees F (190 degrees C) 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. 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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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 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
Dec 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 add a twist of some kind. The loose bottom pan is a trouble though....I poured the egg mixture and veggies, put the tart in the oven, and I immediately heard and smelled dripping and burning. Some of the liquid went right through the bottom of the pan. Was I supposed to put the pan on a cookie sheet? Dripping stopped within a few minutes, but I nearly set off the fire alarm and woke up my husband!

 

9 Ratings

Sep 01, 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-inch springform pan because I don't have a pop-bottom quiche pan and it worked fine. The cooking time for the actual quiche was a little over for me. I had to stop mine at about 25 minutes, but it may have been due to the pan I used. Anyhow, great recipe - thanks!

 
Dec 07, 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 I've had several requests for the recipe, I'd say it was a big success.

 
Nov 30, 2005

Excellent tart or quiche. Needed something different for Thanksgiving, it was a hit. I didn't change any of the ingredients.

 
Dec 23, 2008

Make crust thinner tho

 
Sep 04, 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). Thanks!

 

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Nutrition

  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 300 mg
  • 100%
  • Fat
  • 45.1 g
  • 69%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 839 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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