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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.