1 tablespoon grainy mustard
2 tablespoons Filippo Berio olive oil
1/2 cup chopped prosciutto di Parma
1/2 cup minced leeks
1 1/2 cups shredded zucchini
3 artichoke hearts from a 9 ounce frozen package, defrosted and chopped
Salt and pepper to taste
1 tablespoon minced thyme
1/3 cup Half and Half
2 tablespoons mascarpone
1 1/2 cups grated Asiago cheese
Preheat oven to 375°F.
Roll the dough out into a 12 by 14 inch rectangle; cut four 6 1/2 inch rounds and line each of 4 tart shells with the dough.
Brush the mustard evenly over each one and set aside.
Heat the oil in a medium size sauté pan; add the prosciutto, leeks and zucchini and cook until the mixture softens. Stir int he artichoke hearts and season everything with salt and pepper. Transfer the mixture to a bowl, stir in the thyme and allow to cool for 5 minutes.
In a separate bowl whisk together the eggs, mascarpone and Half and Half.
Divide and spread the vegetable mixture between the tart pans.
Divide and sprinkle the grated cheese over the vegetables.
Divide and pour the egg mixture over the tarts.
Place the tarts on a baking sheet and bake20-25 minutes or until the filling is nicely browned, the tart filling is firmand the crust edge is golden brown. Serve hot.
Note: Swiss cheese may be substituted for the Asiago and sour cream may besubstituted for the mascarpone.
This recipe is featured on show 1914 - Little Vegetable Tarts.
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