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

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

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

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

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

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.

Drizzle with olive oil and season with pepper.