Tartlets with seasonal mushrooms and Ibérico Ham

Ingredients

• 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

How to prepare

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.