Celeriac, onion and mustard puff pastry tart

Name: Celeriac, onion and mustard puff pastry tart
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: Olive oil for frying; 2 onions; 100g celeriac; 1 lemon; 320g ready-rolled sheet all-butter puff pastry; 130g crème fraîche; 1 tsp wholegrain mustard; 1 tsp Dijon mustard; 1 medium free-range egg; 2 fresh rosemary sprigs

Easy
November 2014

Easy
November 2014

Serves 4-6
Hands-on time 25 min, oven time 15 min

The wholesome, nutty flavour of the celeriac pairs perfectly with hot mustard in this easy tart recipe.

Nutrition: per serving

Calories: 305kcals
Fat: 21.9 (9.8g saturated)
Protein: 5.4g
Carbohydrates: 22g (3.5g sugars)
Fibre: 2.6g
Salt: 0.7g

Nutrition: per serving

Calories: 305kcals
Fat: 21.9 (9.8g saturated)
Protein: 5.4g
Carbohydrates: 22g (3.5g sugars)
Fibre: 2.6g
Salt: 0.7g

For 6 servings

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Ingredients

Olive oil for frying
2 onions
100g celeriac
1 lemon
320g ready-rolled sheet all-butter puff pastry
130g crème fraîche
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 medium free-range egg
2 fresh rosemary sprigs

Olive oil for frying
2 onions
100g celeriac
1 lemon
320g ready-rolled sheet all-butter puff pastry
130g crème fraîche
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 medium free-range egg
2 fresh rosemary sprigs

Method

Heat a little oil in a frying pan. Slice the onions and fry gently for 15 minutes or until soft, stirring now and then. Meanwhile, slice the celeriac finely using a peeler, then drop into a bowl of water with a squeezed lemon half.
Heat the oven to 200°C/ fan180°C/gas 6. Unroll the pastry onto a baking sheet, then score a 2cm border. Bake for 15 minutes. Remove from the oven and press a baking sheet on top to flatten.
Zest the remaining lemon half, then put in a bowl with the crème fraîche and mustards and mix. Season.
Beat the egg, brush over the pastry border, then spread the crème fraîche in the centre.
Dry the celeriac on kitchen paper, layer over the crème fraîche, then top with the fried onions, rosemary and a drizzle of oil. Bake for 15 minutes.

Method

Heat a little oil in a frying pan. Slice the onions and fry gently for 15 minutes or until soft, stirring now and then. Meanwhile, slice the celeriac finely using a peeler, then drop into a bowl of water with a squeezed lemon half.
Heat the oven to 200°C/ fan180°C/gas 6. Unroll the pastry onto a baking sheet, then score a 2cm border. Bake for 15 minutes. Remove from the oven and press a baking sheet on top to flatten.
Zest the remaining lemon half, then put in a bowl with the crème fraîche and mustards and mix. Season.
Beat the egg, brush over the pastry border, then spread the crème fraîche in the centre.
Dry the celeriac on kitchen paper, layer over the crème fraîche, then top with the fried onions, rosemary and a drizzle of oil. Bake for 15 minutes.