Artichoke, Mushroom and Parma Ham Tart

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2hrs 50mins

Ingredients Nutrition


  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.

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