Best 2 Artichoke Mushroom And Parma Ham Tart Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds and elevates your dining experience. Our artichoke, mushroom, and Parma ham tart is a symphony of flavors, textures, and aromas that will transport you to a realm of pure gastronomic bliss. With a flaky, golden-brown crust that shatters at the first bite, this tart is a delightful combination of savory and umami flavors. The artichokes add a touch of nutty sweetness, while the earthy mushrooms and salty Parma ham create a harmonious balance. This recipe is a true testament to the art of cooking, and we've included variations to cater to different dietary preferences and tastes. Whether you're a vegetarian or prefer a gluten-free option, we've got you covered. So, embark on this culinary journey and let your taste buds dance with joy as you savor every bite of this exceptional dish.

Here are our top 2 tried and tested recipes!

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.

ARTICHOKE, MUSHROOM AND PARMA HAM TART

Artichoke, Mushroom and Parma Ham Tart image

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

Ingredients

1 ¾ cups sifted all-purpose flour
2 ounces grated Parmesan cheese
⅔ cup butter, diced
1 egg, beaten
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
3 ounces Parma ham
½ (14 ounce) can artichoke hearts, drained
⅞ cup creme fraiche
4 eggs
1 teaspoon chopped flat leaf parsley
⅓ cup milk
salt to taste
ground black pepper to taste

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:

Use fresh ingredients. Artichokes, mushrooms, and Parma ham are all at their best when fresh. If you can, buy them from a local farmer's market or specialty grocery store.
Don't overcook the artichokes. They should be tender but still have a slight bite to them. If you overcook them, they will become mushy.
Use a good quality Parmesan cheese. It will add a lot of flavor to the tart.
Serve the tart warm. It's best when it's fresh out of the oven.

Conclusion:

This artichoke, mushroom, and Parma ham tart is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a special occasion. The combination of artichokes, mushrooms, and Parma ham is a classic, and the pastry crust is flaky and buttery. You can also try experimenting with different types of cheese, such as goat cheese or feta, or adding other vegetables, such as spinach or zucchini.