Best 3 Artichoke Mushroom And Parma Ham Tart Recipes
Are you looking for a culinary masterpiece that combines the distinct flavors of artichoke, mushroom, and parma ham in a harmonious symphony of taste? Look no further than the artichoke mushroom and parma ham tart, a delectable dish that embodies the essence of Italian cuisine. This savory creation is a perfect appetizer, brunch item, or light lunch that will impress your guests and leave them craving more. In this comprehensive guide, we'll take you on a culinary journey, uncovering the secrets to crafting the perfect artichoke mushroom and parma ham tart. From selecting the freshest ingredients to mastering the art of blind baking, we'll provide you with all the knowledge and techniques you need to create this culinary masterpiece. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will tantalize your taste buds.
Here are our top 3 tried and tested recipes!
ARTICHOKE, MUSHROOM AND PARMA HAM TART
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.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 32.1 g, Cholesterol 278.8 mg, Fat 45.1 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 25.4 g, Sodium 669.4 mg, Sugar 3 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
ARTICHOKE, MUSHROOM AND PARMA HAM TART
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.
Provided by Christine L.
Categories Mushroom Appetizers
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 615.4 calories, Carbohydrate 35.1 g, Cholesterol 278.8 mg, Fat 45.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 25.4 g, Sodium 839.4 mg, Sugar 3 g
Tips:
- To save time, use store-bought puff pastry sheets.
- If you don't have fresh artichokes, you can use canned or frozen artichoke hearts.
- To make the tart vegetarian, omit the Parma ham.
- For a more flavorful tart, use a variety of mushrooms, such as shiitake, cremini, and oyster mushrooms.
- Serve the tart warm or at room temperature.
Conclusion:
The artichoke, mushroom, and Parma ham tart is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its flaky crust, creamy filling, and savory toppings, this tart is sure to be a hit with your family and friends.
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