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1
For pastry: Bring large amount of water to rapid boil.
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2
Add potatoes and cook until very tender, about 20 minutes.
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3
Drain well.
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4
While still hot, transfer potatoes to food mill set over large bowl and puree, do not use processor or potatoes will be gummy.
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5
Reserve 1/2 cup puree for filling; let remainder cool.
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6
Add flour, butter and salt to cooled puree.
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7
Using pastry blender, cut mixture into pieces until mixture forms a ball.
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8
Turn out onto generously floured surface.
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9
Knead twice.
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10
Pat or lightly roll out dough into 12 inch circle, turning dough in flour occasionally to prevent sticking.
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11
Carefully transfer dough to 9 inch springform pan.
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12
Gently pat dough into bottom and 1 3/4 inch up sides of pan.
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13
Cover surface of pastry with plastic wrap and refrigerate until ready to add filling.
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14
For filling: Heat oil in large skillet over high heat.
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15
Add onion and garlic and cook until onion is softened, 3-5 minutes, stirring frequently.
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16
Blend in tomatoes and wine.
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17
Reduce heat and simmer gently until all liquid has evaporated, about 45 minutes, stirring occasionally.
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18
Let cool.
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19
Preheat oven to 375 degrees F.
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20
Mix ham, 1 cup cheese, artichokes, eggs, egg yolk, basil, salt and pepper and reserved potato puree in bowl.
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21
Blend in tomato sauce.
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22
Pour into pastry shell.
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23
Sprinkle remaining cheese over top.
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24
Set on baking sheet.
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25
Bake until filling is set and crust is golden-brown, about 55 minutes.
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26
Serve warm or at room temperature.
