Artichoke, Mushroom and Parma Ham Tart

• Ready In: 2 hrs 50 mins
• Serves: 6

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
• 7  ounces cans artichoke hearts, drained
• 7⁄8 cup creme fraiche
• 4  eggs
• 1  teaspoon  chopped flat leaf parsley
• 1⁄3 cup milk
•  salt
•  ground black pepper

Directions

1. Place flour, parmesan cheese, butter, and a pinch of salt in food processor.
2. Process briefly.
3. 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.
4. Wrap in plastic, and chill for 1 hour.
5. 2 Roll out to fit a 9 inch quiche pan with a loose bottom.
6. Prick all over.
7. Chill for at least 2 hours, preferably overnight.
8. 3 Line pastry with foil, and cover bottom with uncooked beans.
9. Bake at 375 degrees F (190 degrees C) for 15 minutes.
10. Remove foil and beans, and cook for 5 more minutes.
11. Remove and cool.
12. 4 Saute; mushrooms in 1 tablespoon olive oil for 10 minutes.
13. Drain and cool.
14. 5 Lay ham over the pastry base, and top with mushrooms and artichokes.
15. Beat together creme fraiche, eggs, parsley, and milk.
16. Season well with black pepper and salt; pour mixture over the ham and vegetables.
17. Bake for 40 minutes, until golden.
18. Serve warm or cold.