Potato, Fennel And Lemon Thyme Tart

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donna hay


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1 sheet store-bought puff pastry

1 egg, lightly beaten

150 grams desiree (waxy) potatoes, peeled and thinly sliced

½ fennel bulb (70g), trimmed and thinly sliced

12 sprigs lemon thyme

1 clove garlic, thinly sliced

1 tablespoon olive oil, to serve

2 tablespoons horseradish cream

¼ cup (20g) parmesan, finely grated

100 g wild rocket (arugula) leaves

1 bunch chives, chopped

olive oil, extra, to serve

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