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Brunch Pie Cheesy Artichoke Tarts

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.

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