Rosemary, Goat’s Cheese and Mushroom Tart with Pink Peppercorns

Name: Rosemary, Goat’s Cheese and Mushroom Tart with Pink Peppercorns
Cuisine: European, Mediterranean
Ingredients: 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; 100g baby leaf spinach; 1 tbsp extra virgin olive oil; ½ a lemon, juice only; a pinch of sea salt

4 steps

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.

Updated at: Thu, 17 Aug 2023 03:47:46 GMT

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Ingredients

4 servings

brown chestnut mushrooms

roughly sliced

1 Tbspolive oil

3 sprigsfresh rosemary

leaves finely chopped

2 heaped tbspcrème fraîche

1 x 320gready-rolled puff pastry sheet

2 x 125ggoat’s cheese s

log, sliced

2 tspspink peppercorns

fresh flat-leaf parsley

finely chopped

100gbaby leaf spinach

1 Tbspextra virgin olive oil

0.5lemon

juice only

sea salt

Instructions

Step 1

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.

Step 2

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.

Step 3

Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.

Step 4

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.