Thin tart topped with cured ham, penny bun mushrooms and gremolata

Difficulty :
Preparation :
Baking :
45 min
Type of recipe :

INGREDIENTS for 8 people 

8 circles of puff pastry (12 cm diameter) 
8 slices of Bayonne ham  
1.5 kg of penny bun mushrooms  
4 onions  
50ml of balsamic vinegar  
4 tablespoons of duck fat 
Fine salt  
Pepper from the mill 

100g of stalked flat-leaf parsley 
100g of stalked basil 
100g of stalked mint 
1 orange 
1 lemon 
30ml olive oïl 
1 clove of garlic, peeled 


Peel the onions and slice them into very thin strips.  
In a hot frying pan, sweat the onions in 1 tablespoon of fat for 5 minutes.
Season with salt and pepper. 
Reduce heat and cook gently for 20 minutes. Then add the balsamic vinegar and cook again for 10 minutes. Season again with salt and pepper, then set aside. 
Meanwhile, prepare the mushrooms: rub the heads of the mushrooms with a clean, damp cloth and scrape the stems. Then cut them into slices of about 1cm in length to keep their shape. 
Add 2 tablespoons of fat to a hot frying pan and gently brown the mushrooms on each side. Season with salt and pepper. 
Then drain them on absorbent paper.                                                                                                     
Peel and de-germ the garlic clove.
In a blender bowl, mix the parsley, basil, mint, orange and lemon zest, garlic, olive oil, salt and pepper until the mixture is a nice green colour. 
Preheat the oven to 200°C.
Thinly roll out the puff pastry dough with a rolling pin. 
Cut out circles (12 cm in diameter); place them on 2 baking sheets lined with baking paper and put them in the oven for at least 15 minutes (they must be golden brown and crispy). Then let them cool on a rack. 
Preheat the grill. 
Spread the onion confit over the puff pastry circles, then evenly arrange the mushroom slices on top. Stack the slices of ham on top and put them under the grill for about 1 min. 
Plate immediately and sprinkle the tart with the gremolata.  

Enjoy your meal