Rosemary, Goat's Cheese and Mushroom Tart with Pink Peppercorns
This tart is inspired by Remy from the film Ratatouille, who spears rosemary, a perfect mushroom and a piece of cheese together before lovingly toasting them over a smoking chimney. I’m sure he would have approved of the addition of pink peppercorns, they’re easy to find next to ordinary pepper at the supermarket and add a wonderful aromatic flavour as well as a vibrant pop of colour.
|200g||brown chestnut mushrooms, roughly sliced|
|1 tbsp||olive oil|
|3||sprigs of fresh rosemary, leaves finely chopped|
|2 heaped tbsp||crème fraîche|
|1 x 320g||ready-rolled puff pastry sheet|
|2 x 125g||goat’s cheese logs, sliced|
|2 tsps or so||pink peppercorns|
|A handful||of fresh flat-leaf parsley, finely chopped|
|For the salad:|
|100g||baby leaf spinach|
|1 tbsp||extra virgin olive oil|
|½||a lemon, juice only|
|a pinch of sea salt|
Preheat the oven to 180°C fan/200°C/gas 6. Mix the mushrooms in a bowl with the olive oil and half the rosemary.
Spread the crème fraîche over the puff pastry, leaving a 1cm border. Top with the remaining chopped rosemary, the mushrooms, then the sliced goat’s cheese. Transfer to the oven and bake for 25 minutes, until the edges are a deep golden brown and crisp.
Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.
Once the tart is crisp and cooked through, scatter over the pink peppercorns and chopped flat-leaf parsley, and serve with the spinach salad alongside.