ARTICHOKE-HAM TART

This is an excellent blend of marinated artichokes, ham, and cheese in a flaky pastry.
Need we say more!

1  11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg

Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.