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- 12 Pastry shells
- 300 gr. Mushrooms
- 200 gr. Acorn fed Ibérico ham
- 1 Leak
- Parsley
- 2 Garlic cloves
- Pepper
- Salt
- Extra virgin olive oil
1º - Clean the mushrooms and chop them up into a fine dice. Finely chop the leak and the two garlic cloves. Sauté the mixture in a hot frying pan with a little bit of olive oil.
2º - Fill up the pastry shells with the mixture and place a slice of acorn fed Ibérico ham on top. Sprinkle chopped parsley over each shell.
3º - Serve 3 or 4 savory tarts per person as an entrée.
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