Mushroom and Ham Puff Pastry Tart

Today's recipe comes from Martín Berasategui, and it's a real wildcard when you want a low-effort recipe to bring to the table for any occasion or to sort out a dinner. It's a mushroom and ham puff pastry tart, and it's delicious!

I make it all the time to impress guests. It's an easy and super quick recipe, and honestly it frees you up a lot in the kitchen. The good thing is you can make it combining ingredients you have in the fridge — you can use ham or swap it for bacon or sun-dried tomatoes (or make it just with mushrooms), you can use only button mushrooms or whatever you have in the fridge... That's why it's always a good wildcard.

It cooks very quickly, especially if you bake it in a perforated tart pan, since the heat penetrates the dough quickly and it comes out wonderfully crisp.

I hope you like it and that it becomes one of those pantry staple recipes!

Ingredients

• A puff pastry griddle
• One egg
• 1 garlic
• 3 shallots (or 1 onion)
• 50 g ham in cubes (or bacon)
• 500 g mushrooms (they can be all button mushrooms or a mix with shiitake, oyster, trumpet or others)
• A splash of white wine
• 1 tbsp flour
• 200ml cooking cream 18% m.f.
• Olive oil
• Salt

Boska wooden cutting board and cake lifter

Preparation

1. First of all we're going to cut the mushrooms we have. It's very important that you cut the mushrooms very small.
2. Slice the shallots very thinly. If you don't have shallots, you can also use onion.
3. Chop the garlic. You can use the WMF garlic press to get a better result and go faster.
4. Put a little oil in the Le Creuset wooden-handled skillet and wait for the oil to heat up.
5. Add the chopped shallots and garlic to the skillet (we used the Le Creuset iron skillet with wooden handle) After a minute, also add the ham cubes and the mushrooms, and sauté everything well.
6. Because I want it to reduce a bit, add a little salt and pepper. It's important not to overdo the salt, since the ham already adds a salty touch.
7. Mix and leave until you see everything is cooked through. To stir the ingredients well, I'm using the Le Creuset spoon.
8. Add the white wine and raise the heat slightly to evaporate. Also add a spoonful of flour to bind all the ingredients.
9. Add the cooking cream. If you think you've undersalted, you can season again. Turn off the heat and wait for it to cool.
10. To bake the puff pastry tart, I use the De Buyer removable tart pan, this way the dough cooks quickly and will be crisp and well done in minutes. Put the puff pastry in the pan. If you want the edges a bit higher, you can fold them inward. Beat an egg and add a little of the cooking cream to brush the puff pastry on top.
11. Fill the tart with the mushroom mixture. Spread it well so the top is as flat as possible, and it's ready to go in the oven.
12. Have the oven preheated to 200ºC and bake until you see the dough beginning to brown.
13. Finally, you can garnish the tart by sprinkling chopped hazelnuts on top.

Emile Henry ceramic dish, Pallarès kitchen knife and De Buyer perforated tart and quiche pan.