Tartlets with seasonal mushrooms and Ibérico Ham

Tartlets with seasonal mushrooms and Ibérico Ham

Mushrooms and Iberico Ham with Tarlets

• 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
• Parsley
• Black Pepper
• Extra Virgin Olive Oil
• Sea Salt

1. 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.
2. 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.

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