Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
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Mushroom tart
08Recipes

Mushroom tart
with Capa Negra
bellota 100% iberico pork backham

Recipes

Ingredients

  • 1 puff pastry disc, 29 cm in diameter and 5 mm thick on greaseproof paper
  • 1 Gorrotxategi egg yolk
  • 1 dash of fresh cream

 

For the wild mushroom filling:

  • 1 chopped clove of garlic
  • 3 chopped shallots
  • 50 g diced Capa Negra bellota 100% iberico pork backham
  • 500 g finely chopped button mushrooms
  • 1 dash of white wine
  • 1 dessert spoon of flour
  • 20 ml fresh cream
  • Olive oil and salt

 

In addition:

  • Very finely sliced Capa Negra bellota 100% iberico pork backham

 

Beansprouts:

  • Toasted hazelnut halves

flechaBellota 100% iberico pork backham

Preparation

  • Preheat the oven to 200ºC.

 

The wild mushroom filling:

  • In a sauté pan, lightly fry the oil, garlic, shallots, ham and salt.
  • Add the mushrooms, lightly fry until the juice evaporates.
  • Pour in the white wine and add the flour.
  • After a few minutes, add the cream, and braise until it reduces.
  • Add salt and pepper and leave to cool.

 

Fill the tart:

  • Paint the edge with the egg yolk mixed with cream.
  • Spread the wild mushroom filling over the puff pastry to 2 cm from the edge.
  • Place the tart, on greaseproof paper, on a pre-heated oven tray.
  • Bake for 20-35 minutes.
  • Cover the tart with the ham, dressed beansprouts and toasted hazelnuts.
  • It is now ready to serve.
logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
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CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Capa Negra