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Comté tart with pancetta, sprout and fennel salad
Fruit and vegetables
1
garlic
clove, peeled and chopped
250g/9oz
Brussels sprouts
, trimmed and finely sliced
1
fennel
bulb, trimmed and finely sliced
20g/¾oz fresh
dill
, chopped
Tins, packets and jars
1½ tsp
wholegrain mustard
1½ tsp
wholegrain mustard
Cooking ingredients
fine sea salt and freshly ground
black pepper
1 tbsp runny
honey
olive oil
Dairy, eggs and chilled
375g/13oz ready-rolled
puff pastry
sheet
2 free-range
eggs
175g/6oz
Comté
, finely grated
75g/2¾oz
Parmesan
, finely grated
300g/10½oz
crème fraîche
Meat, fish and poultry
85g/3oz smoked
pancetta
, diced
Other
1 tbsp apple
cider vinegar
Back to recipe
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