Preview

Mushrooms tarte fine with parmigiano and proscuitto

Appetizers, Vegetables and Fruits

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

Ingredients

Recipe for 4 persons

For the tarte fine

0.50 Unit(s)
Puff pastry
200 Gr
Button mushrooms
200 Gr
Shiitake
4 Sprig(s)
Thyme
2 Unit(s)
Garlic
1 Unit(s)
Shallot
100 Gr
Parmigiano reggiano
4 Slice(s)
Prosciutto

For the salad

4 Handful(s)
Arugula salad
45 Ml
Olive oil
30 Ml
Balsamic vinegar
  • Olive oil
  • Salt and pepper

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.

Class with similar recipe

Sunday, 28 July17:30 à 20:30
Ateliers & Saveurs Old Montreal
85.00$ / pers.

LE MENU GOURMAND

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