Goat's cheese, pea and spinach tarts - The Jewish Chronicle
Makes 12 mini tarts
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Cooking tools:
- Silicone cupcake mold
- Oven
- Saucepan
- Colander
- Pot
- Cutting board
- Chef's knife
- Mixing bowl
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Cooling rack
- Serving platter
- Plate
- Stove
Ingredients
- 300g fresh spinach
- 30g fresh coriander
- 4 eggs, beaten
- 250g frozen peas
- 1 tbsp ground coriander
- Salt
- pepper
- 200g fresh goat's cheese
- 2 large fennels
- 2 jazz apples
- 2 lemons
- 1 pomegranate
- Olive oil
- Salt, pepper
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