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Mushrooms tarte fine with parmigiano and proscuitto |

Salted, Vegetables and Fruits

Thine puff pastry topped with mushrooms mix, parmigiano and proscuito, serve with a little arugula salad.

Note

There is many types of pork and butchery in Italy and different type of salads, show some inspiration.

Ingredients

Recipe for 12 Tapas

For the tarte fine

12 Dough disc(s)

Puff pastry

200 Gr

Button mushrooms

200 Gr

Shiitake

4 Sprig(s)

Thyme

2 Unit(s)

Garlic

100 Gr

Shallot

100 Gr

Parmigiano reggiano

6 Slice(s)

Prosciutto

For the salad

4 Handful(s)

Arugula salad

20 Ml

Olive oil

10 Ml

Balsamic vinegar

Preparation time: 30 min

For the preparations

Cut the puff pastry in 4 individual squares. Brush and mince the mushrooms, chop the garlic and the tyme. Dice finelly the shallot, shave the parmegiano, and shred the proscuito.
For the tarte fine

Put the pieces of puff pastry on a baking tray with a parchement paper, cover it with another parchement paper and another baking tray on the top, and cook it in the oven for 20 minutes. In a hot pan with oliv oil, sweat the shallot and the garlic, add the mushrooms and the tyme and cook it for 6 to 8 minutes. Garnish the squares with the mix of mushrooms.
For the platting

Mix the oil and the vinegar, put salt and pepper, put the mix on the arugula and fold it. Put the tarts back in the oven for 2 to 3 minutes, top it with the proscuitto and the parmigiano slices. Put it on a flat plate and garnish on the side with the arugula. Finish with a balsamic reduction.