Wild Mushroom Tart
Ingredients
- 320 g sheet puff pastry, we used Jus-Rol
- 2 tsp. olive oil
- 1 onion, finely chopped
- 400 g wild mushrooms, torn if large
- 3 tbsp. crème fraiche
- 2 tbsp. medium eggs
- Small handful tarragon leaves
- Finely grated zest 1 lemon
- 150 g fine asparagus, woody ends removed
- 50 g soft goat’s cheese
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