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Artichoke Torta

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Ingredients
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Butter stick 8 Tablespoon
  Marinated artichokes 12 Ounce, drained (Two 6 Ounce Jars)
  Olive oil 2 Tablespoon
  Fresh mushrooms 1⁄2 Pound, quartered
  Eggs 6
  Heavy cream 1⁄4 Cup (4 tbs)
  Egg 1
  Cold water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ham 4 Ounce, cut into 1/2 inch dice
  Fontina cheese/Gruyere cheese 8 Ounce, grated (Italian)
Directions

1. In a large bowl, combine 2 cups flour and salt. Rub butter into flour with fingers until it resembles fine cornmeal. Make a well in center.
2. In a small bowl, beat egg and water together with a fork to blend. Pour mixture into well and incorporate flour into liquid ingredients until a soft dough is formed.
3. Flour a work surface and turn dough onto it. Knead dough until it holds its form. Divide dough in half. Place each piece of dough between 2 sheets of plastic wrap. Flatten each into a 6-inch disk, wrap tightly, and refrigerate at least 30 minutes.
4. Preheat oven to 350°. Cut artichokes into quarters; set aside. Heat oil in a medium frying pan over medium-high heat. Add mushrooms and cook, stirring, 4 to 5 minutes, or until browned. Stir in artichokes. Remove from heat and set aside.
5. In a large bowl, beat eggs and cream with salt and pepper. Stir in ham, cheese, mushrooms, and artichokes.
6. Remove 1 disk of pastry from refrigerator. Roll out between 2 sheets of plastic wrap into an 11-inch round. Fit pastry into a 10-inch tart pan with removable bottom. Press pastry against sides and trim off any excess. Roll out remaining pastry to an 11-inch round. Remove top plastic wrap and cut pastry into 1-inch strips.
7. Pour filling into prepared tart shell. Arrange pastry strips in a lattice pattern on top; trim off any excess. Bake torta 45 to 50 minutes, or until pastry is lightly browned and egg mixture is cooked through and firm to touch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Dish: 
Sandwich
Ingredient: 
Vegetable
Interest: 
Everyday

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