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Squash, shallot and mushroom tart


350g peeled, deseeded squash flesh, cut into 1cm-thick chunky slices
175g shallots, peeled and cut into halves or quarters
2 tbsp olive oil
Sea salt and freshly ground black pepper
A few rosemary and/or thyme sprigs
150g large, firm mushrooms, thickly sliced
1 sheet ready-rolled all-butter puff pastry
100g washed-rind cheese (stinking bishop, ogleshield or taleggio)



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