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. Run the mushrooms under water to clean them, the proceed to dry them with a paper towel and cut them into thin slices.
2. Dice the leek and garlic, stir-fry them in a pan with some extra virgin olive oil, and add some black pepper and salt to taste.
3. Once ready, put the mix on the puff pastry tartlets and add some slices of the finest acorn-fed Ibérico ham in the US .
4. For garnish, you can also 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.

‣ For the best Jamon 100% Iberico de Bellota in the USA, visit us here.
‣ For the best delicacies from Spain in the USA visit us at IbericoClub.com

View our free Tapas Academy video recipes!

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