Prosciutto Tart with Artichokes and Mushrooms

  • Prosciutto Tart with Artichokes and Mushrooms 

    Serve this savory tart hot for lunch, or cold for a buffet. Great on a picnic, too!

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    Directions

     

    1. Preheat oven to 375°F.

    2. In a food processor, pulse flour and a pinch of salt. Add butter and cheese and pulse until crumbly.

    3. Beat 1 egg and add to flour mixture with 1 tablespoon of the oil. Pulse just until dough forms a ball. Flatten dough into a disk, wrap in plastic wrap and refrigerate for 20 minutes.

    4. Gently sauté mushrooms in remaining 1 tablespoon oil. Transfer mushrooms to a large bowl and add artichoke hearts, cream or crème fraiche, cheese and chives.

    5. Beat the remaining 4 eggs and add to vegetable mixture. Season with salt and black pepper and mix well.

    6. Roll out dough into a circle and line a 9-inch quiche tin with it. Line dough with aluminum foil and bake for 10 minutes.

    7. Remove foil and gently pour filling into tart shell. Place folded prosciutto slices on top and bake for 40 minutes or until filling is set and crust is golden. Serve hot or cold.

  • Prep Time
     30 
    minutes

    Cook Time
     40 
    minutes

    Ready in
     70 
    minutes

    Yields
     8 
    servings

    Ingredients:

    1/2 cup all-purpose flour

    Salt

    10 Tbsp. butter, diced

    1/2 cup grated Parmesan cheese

    5 happy eggs, divided

    2 Tbsp. olive oil, divided

    8 oz. fresh mushrooms, sliced

    1 (10-oz.) jar artichoke hearts, drained

    1 cup heavy cream or crème frâiche

    1 cup grated Cheddar cheese

    1 Tbsp. chopped chives

    Salt and black pepper

    4 oz. thinly sliced prosciutto

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