Celeriac, onion and mustard puff pastry tart
- 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.
- 21.9 (9.8g saturated)
- 22g (3.5g sugars)
For 6 servings
- 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
- 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.
Grate the rest of the celeriac and toss with olive oil and rocket leaves. Season, then scatter over the tart.
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