Mushrooms and Iberico Ham with TarletsIngredients (4 People)
- 12 Puff pastry tartlets
- 7.5 oz of Jamón Ibérico de Bellota (3 package of Iberico Club’s Pata Negra) (Ibérico Ham)
- 10 oz of Seasonal Mushrooms
- 1 Leek
- 2 Garlic cloves
- Black Pepper
- Extra Virgin Olive Oil
- Sea Salt
- Clean the mushrooms, dry them with a paper towel and cut them into thin slices. Dice the leek and garlic. Stir-fry in a pan with some extra virgin olive oil. Add some black pepper and salt.
- Once ready, put the mix on the puff pastry tartlets and add some slices of the finest acorn-fed Ibérico ham in the US . You can chop some parsley and sprinkle on top.
Enjoy your Tartlets with seasonal mushrooms and Ibérico Ham!
You can serve 3 or 4 tartlets per person as an entree, or serve all the tartlets in the center as a tapa.
And don’t forget to visit us at Ibérico Club to get the finest ham in the world and other artisanal delicacies imported from Spain.