Mushroom and ham puff pastry tart

Today's recipe comes from Martín Berasategui , and it's a real wildcard when you want a recipe with few complications to serve on any occasion or to fix a dinner. It's a puff pastry tart with mushrooms and ham , and it's delicious!

I make it every now and then to impress my guests. It's a quick and easy recipe, and it really frees up a lot of time in the kitchen. The good thing is that you can make it by combining the ingredients you have in the fridge - you can use ham or change it for bacon or dried tomatoes (or simply make it with mushrooms), you can use only mushrooms or use whatever you have in the fridge... That's why it's always a good wildcard.

It is made very quickly, especially if you bake it in a perforated mold , since the heat penetrates the dough quickly and it remains wonderfully crunchy.

I hope you like it and that it becomes one of those staple recipes in your wardrobe !

Ingredients

• A sheet of puff pastry
• An egg
• 1 garlic
• 3 shallots (or 1 onion)
• 50 g of diced ham (or bacon)
• 500 g of mushrooms (can be all mushrooms or a mix with shitake, oyster mushrooms, trumpet mushrooms or others)
• A splash of white wine
• 1 tbsp flour
• 200ml of cooking cream 18% mg
• Olive oil
• Salt

Boska wooden cake board and lifter

Preparation

1. First of all, we are going to cut the mushrooms that we have. It is very important that you cut the mushrooms into small pieces.
2. Finely chop the shallots. If you don't have shallots, you can also use onions.
3. Chop the garlic. You can use the WMF garlic press to get better results and go faster.
4. Pour a little oil into the Le Creuset frying pan with a wooden handle and wait for the oil to heat up.
5. Add the chopped shallots and garlic to the pan (we used the Le Creuset cast iron skillet with wooden handle ). After a minute, add the ham squares and mushrooms as well, and sauté everything very well.
6. Since I want everything to reduce a little, I add a little salt and pepper. It is important not to overdo it with the salt, since the ham already gives it a salty touch.
7. Mix and leave until you see that everything has cooked well. To be able to stir the food well, I am using the Le Creuset spoon .
8. Add the white wine and increase the heat slightly to evaporate it. Also add a spoonful of flour to bind all the ingredients together.
9. Add the liquid cooking cream. If you think you have gone short on salt, you can add more salt and pepper. Turn off the heat and wait for it to cool.
10. To bake the puff pastry, I use the springform pan from De Buyer , so the pastry will be made quickly and crispy and well done in just a few minutes. Put the puff pastry into the pan. If you want the edges to rise a little more, you can turn them inwards. Beat an egg and add a little cooking cream to brush the top of the puff pastry.
11. Fill the pie with the mushroom mixture. Spread it out well, making it as flat as possible on the top, and it's ready to put in the oven.
12. Preheat the oven to 200ºC and cook until you see that the dough begins to brown.
13. Finally, you can decorate the cake a little by sprinkling chopped hazelnuts on top.

Emile Henry ceramic mould , Pallarès kitchen knife and De Buyer perforated cake and quiche mould .