Puff pastry tart with mushrooms and ham

Preparation

1. We will start by making the filling. In the glass we put the leek cut into several parts and the two whole garlic cloves. We program it 5 seconds at speed 6. We add 45 g of olive oil and cook, we program 8 minutes, 120º at spoon speed.

2. We add 450 g of frozen mushrooms and 65 g of white wine. We program 10 minutes, 120º at spoon speed. 

3. We remove the cup from the lid and reprogram. 13 minutes, 120º at spoon speedIf they are natural mushrooms, we only cook them for 5 minutes.

4. We remove the mushrooms from the glass and set them aside. In the same glass we add 2 eggs, 1 glass of cream, 50 g of grated cheese, salt and ground black pepper to taste. We program 30 seconds at speed 3,5.

5. We add the mushrooms to the glass and program 10 seconds at spoon speed.

6. Preheat the oven to 180º with heat from above and below. Prepare the puff pastry and remove it from its wrapping, which usually comes with baking paper. Place the puff pastry and its paper in a rectangular tray measuring approximately 24x23 cm. Lift the dough up along the edges of the tray so that it catches the mushroom mixture.

7. Place the mushroom mixture inside the puff pastry and cut the ham into small pieces and spread them out. Place in the oven for approximately 30 minutes. The edges of the puff pastry and the dough should turn golden.

8. Once baked, let it cool and serve hot.