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

3 eggs

2 yolks

25g (1oz) rocket leaves

Celeriac Slaw

200g (8oz) celeriac cut into matchstick strips

40 g (1 ½ oz grated carrot

3 tbsp mayonnaise

½ teaspoon Dijon mustard

1. Preheat the oven to 180 C gas mark 4
2. Toss the baby tomatoes in half of the olive oil then season with salt and pepper.
3. Roast on the middle shelf until tender, then allow to cool.
4. Blanch both lots of celeriac separately in boiling water for 1-2 minutes, cool then drain them well.
5. Saute the diced celeriac together with red onion until the celeriac is lightly brown.
6. Roll out the pastry so it fits the flan case,lightly butter the case before putting in the pastry.
7. Whisk the eggs and yolks together then add the milk, cream and season with salt and pepper.
8. Put ¾ of the diced celeric into the pastry case, followed by the baby tomatoes, rocket and finally the remaining celeriac.
9. 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.
10. Combine the celeriac slaw ingredients in a bowl and mix well, then season.

To Serve

Cut a wedge of the warm celeriac tart and serve with salad leaves and a good spoonful of celeriac slaw.

Chef’s Tip

Try this tart recipe as is then perhaps add a little grated gruyere cheese next time you make it.