Sue Freeman posted 04-20-98
Cheesy Artichoke Tarts
Preheat oven to 450.
Have ready 2 ready made pie crusts. Cut five 6 inch diameter of dough
out of each crust. Transfer dough circles to 4 inch diameter tart pans.
Trim edges. (you can make this one big pie too) ... prick bottom and
sides and put foil in center and put pie weights or dry rice in the pie
plate.
Bake for 10 minutes. Remove from oven and take out pie
weights and return to oven til it is a golden brown. About 10 more minutes.
FILLING:
1/3 c thinly sliced green onions
1/4 c thinly sliced celery
2 T butter
7 eggs, lightly beaten
1/3 c sour cream
1/3 c milk
3 T finely chopped fresh parsley
1 /4 t ground white pepper
1/2 t salt
4 ounces of prociutto or groud quality baked ham, chopped
1 can 14 oz. artichoke hearts, drained and halved
1 c 4ounces finely shredded swiss cheese
Saute onions and celery in butter over medium heat until veggies are
tender.
In a large bowl beat eggs and the next 5 ingredients until well blended.
Place artichoke half in center of each crust (or you can cut them in
several pieces and place in bottom of crust.
Layer some of cheese, ham and onion mixture in each crust.
Pour scant 1/3 c of egg mixture in each tart. If making larger
tarts.... divide equally.
Bake 30 to 35 minutes or until knife inserted in egg mixture comes out
clean.
Allow tarts to stand 5 minutes before serving. Serve Warm.