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.
There is many types of pork and butchery in Italy and different type of salads, show some inspiration.
Ingredients
Recipe for 12 TapasFor the tarte fine
For the salad
- Salt and pepper
- Olive oil
Preparation time: 30 min
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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.
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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.
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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.