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.
IngredientsRecipe for 12 Tapas
For the tarte fine
For the salad
- Salt and pepper
- Olive oil
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.
There is many types of pork and butchery in Italy and different type of salads, show some inspiration.