The Quick Roasting Tin rosemary, goat's cheese and mushroom tart with pink peppercorns - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Quick Roasting Tin rosemary goat’ s cheese and mushroom tart with pink peppercorns By You Magazine - January 5, 2020 This tart is inspired by the Disney Pixar film Ratatouille, when Remy spears rosemary, a mushroom and a piece of cheese together to toast over a chimney. I’m sure he would have approved of the addition of pink peppercorns. Find them next to black pepper at the supermarket. They add a wonderful aromatic flavour as well as a pop of colour. David Loftus SERVES 2 GENEROUSLY Prep: 10 minutes Cook: 25 minutes 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 tsp 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 1/2 a lemon, juice only a pinch of sea salt Step 1 Preheat the oven to 200C/180C fan/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. Step 3 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. 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. CHANGE IT UP If you have friends round and are looking for an easy starter, you can make this as four individual tarts by cutting the pastry into smaller rectangles. These recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved