Recipes

Cep, fig & serrano ham tart

Préparation

1

Roll out the shortcrust pastry and cut out 8 disks with a 10cm cutter. Bake.

2

Fry the tops of the ceps in a pan with a spoonful of olive oil. Season with salt and pepper.

3

Peel the shallots, cut in half lengthwise and fry in a little olive oil for about 10 minutes.

4

Deglaze the pan with the juice of an orange, then reduce by half.

5

Under the grill, dry the ham on some greaseproof paper.

6

Remove the pastry circles from the oven, top with the shallots, the halved ceps, a few thin slices of figs, halved raisins and finish with a slice of Serrano ham.

7

Drizzle with olive oil and season with pepper.