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Rosemary, Goat's Cheese and Mushroom Tart with Pink Peppercorns
Ingredients
  • brown chestnut mushrooms 200g, roughly sliced
  • olive oil 1 tbsp
  • rosemary 3 sprigs, leaves finely chopped
  • creme fraiche 2 heaped tbsp
  • ready-rolled puff pastry 1 x 320g sheet
  • goat’s cheese 2 x 125g logs, sliced
  • pink peppercorns 2 tsp, or so
  • flat-leaf parsley a handful, finely chopped
  • subheading: For the salad:
  • baby leaf spinach 100g
  • extra virgin olive oil 1 tbsp
  • lemon juice of ½
  • sea salt a pinch
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