I first fell in love with celeriac whilst working in the Netherlands. If you have never tried Celeriac you are missing out on a wonderful and versatile vegetable. It has a mild celery flavour and a deliciously creamy texture. It’s easy to prepare and can be boiled, roasted and even used raw in salads. This tart can be served as a starter or main course. If you wish you can use a short crust base instead of the puff pastry I used.
*I used 9 inch flan case
Ingredients serves 6-8
200g (8oz) ¼ inch diced celeriac
300g (12 oz) baby plum tomatoes
1 tbsp olive oil
½ small red onion finely diced
1 sheet of puff pastry
200ml (7 floz) double cream
225ml (8 floz) milk
25g (1oz) rocket leaves
200g (8oz) celeriac cut into matchstick strips
40 g (1 ½ oz grated carrot
3 tbsp mayonnaise
½ teaspoon Dijon mustard
- Preheat the oven to 180 C gas mark 4
- Toss the baby tomatoes in half of the olive oil then season with salt and pepper.
- Roast on the middle shelf until tender, then allow to cool.
- Blanch both lots of celeriac separately in boiling water for 1-2 minutes, cool then drain them well.
- Saute the diced celeriac together with red onion until the celeriac is lightly brown.
- Roll out the pastry so it fits the flan case,lightly butter the case before putting in the pastry.
- Whisk the eggs and yolks together then add the milk, cream and season with salt and pepper.
- Put ¾ of the diced celeric into the pastry case, followed by the baby tomatoes, rocket and finally the remaining celeriac.
- Pour the egg mix over the celeriac and bake on the middle shelf for 45-50 minutes until the egg is set and the pastry is cooked.
- Combine the celeriac slaw ingredients in a bowl and mix well, then season.
Cut a wedge of the warm celeriac tart and serve with salad leaves and a good spoonful of celeriac slaw.
Try this tart recipe as is then perhaps add a little grated gruyere cheese next time you make it.