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How To Make A Heart Shaped White Truffle Savoury Tart

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The perfect romantic supper dish.
What you'll need: 
1 x Sheet Ready Made Puff Pastry
6 x Mushrooms (Sliced)
1 x Red Pepper (deseeded and sliced)
1 x Red Onions (Sliced)
1 x Small Pack of Goats cheese
4 x Rashers Streaky Bacon (chopped)
1 x Sprig Parsley
Cotswold Gold Rapeseed Oil
Cotswold Gold White Truffle Oil
1 x egg
Fold a sheet of A4 paper in half and draw a half heart on one side going out from the seam. (This will make the heart symmetrical) Cut round your drawing and unfold the paper to reveal the full heart. Pre heat the oven to 180c
Place the paper heart on the puff pastry and with a knife cut round the shape and remove excess. 2cm from the edge of the heart shape score half way through the pastry all the way round. Whisk the egg and paint the surface of the pastry to glaze it. Place in your oven for 15 mins (or until pastry has risen-keep an eye on it!). Carefully remove the middle heart and place to one side as this will form the lid. Place the bottom heart back in the oven for 1-2 min and place to one side.
In a non stick pan heat a drizzle of Cotswold Gold Rapeseed Oil to cook bacon till crispy, remove and add the red onions and peppers to the pan for softening. Once softened add chopped baconand mix together.Fry the mushrooms till soft and then add a drizzle of Cotswold Gold White Truffle Oil to lift the flavour.
Place the mushrooms over the base of the heart and crumble the goats cheese on top. Add the mix of onions, bacon and red peppers and drizzle over some more Cotswold Gold White Truffle Oil.
Place the top back on and cover with tinfoil, place back in the over for 3mins (till it is warm) remove lid and sprinkle the parsley over and it is ready to serve.


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