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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.

L'idée déco

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

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
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 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.

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