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意式火腿香菇酥皮撻 Ham and Beech Pastry Tart

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意式火腿香菇酥皮撻 Ham and Beech Pastry Tart

三人份

For 3

~材料

意式風乾火腿 3塊
鴻喜菇 1扎/包
洋蔥 1/4個
急凍酥皮 (5吋正方形x3)
蛋黃 1隻 （蛋漿）
牛油 少許
油 少許
黑椒 適量

~INGREDIENTS

3 Parma Ham
1 pack/cluster Beech
1/4 Onion
Frozen Puff Pastry (for 5-inch squares x3)
1 Egg yolk (Egg wash)
Little Butter
Little Oil
To taste Pepper

步驟

  1. 將洋蔥洗乾淨，切絲

  2. 將鴻喜菇抹或快速沖洗乾淨，搣開
    一朵朵。

  3. 平底鑊落油，將洋蔥絲、鴻喜菇
    炒香。

  4. 盛起，備用。

  5. 預熱焗爐至210℃。

  6. 將急凍酥皮擀和裁成三個5吋正
    方形，厚約2-3mm。

  7. 將酥皮放在已抹牛油的牛油紙上。

  8. 用叉在酥皮上刺孔。

  9. 在酥皮上均勻地塗蛋漿。

  10. 將（4）和意式風乾火腿放在酥皮
    中間。

  11. 210℃，焗20-22分鐘即成。

STEPS

  1. Wash and shred the onion.

  2. Clean and separate the cluster of beech.

  3. Warm a nonstick pan with oil, add the onion and beech.

  4. Saute them until fragrant. Then set aside and let them cool down.

  5. Preheat the oven to 210℃.

  6. Roll and cut the frozen puff pastry to three 5 inch squares, 2-3mm thick.

  7. Have little butter on the tracing paper.

  8. Dot the pastry with the fork.

  9. Brush the egg wash on the pastry evenly.

  10. Place (4) and the Parma ham in the middle.

  11. Bake them at 210℃ for 20-22 mins.

貼士 Tips

  • 可在（10）步驟時加入芝士。

  • You may add cheese at step10 as well.

  • 可焗首十分鐘後拿出，在中間加一隻雞蛋。

  • You may take them out after baked for 10mins. Then add an egg in the middle.