It might not be the bonniest vegetable, but its versatility and flavour mean celeriac should be an essential part of every chef's repertoire.
To prepare it, peel it like a potato then rinse it under cold water. Once peeled, the flesh has a creamy white appearance. It can be roasted, boiled or mashed and it's great in a salad when grated then blanched for a few minutes in boiling water, cooled and served with vinaigrette. Alternatively, grate it and serve it raw with a remoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, anchovies and herbs).
Celeriac and pear tart with raisin vinaigrette
Serves 4
500g puff pastry
Half a celeriac
2 pears
50g butter, melted
200g goats' cheese
200g mixed salad leaves
Raisin vinaigrette
100ml water
10g sugar
100g golden raisins
10g Dijon mustard
20ml lemon juice
300ml extra virgin olive oil
70ml balsamic vinegar
Roll out the puff pastry on a lightly floured work surface until 2mm thick then use a 10cm circular pastry cutter to cut the pastry into discs. Prick each disc with a fork then place them on a baking tray and rest them in the fridge.
Peel the celeriac, slice it wafer thin on a mandolin then use a 9cm pastry cutter to cut the slices into neat circles.
Peel the pears then quarter them, remove the core and slice the flesh thinly.
Set the oven to 180C/gas mark 4. When the pastry discs have rested [FOR HOW LONG?] brush them with melted butter and crumble a little goats' cheese over the top. Next arrange the slices of pear and celeriac alternately on top of the cheese in a neat pattern. Season lightly with salt and brush with more melted butter.
Bake the tarts for 20 minutes, turning the tray halfway through until cooked evenly and golden brown.
To make the vinaigrette, add the water and sugar to a small pan and heat gently. Once simmering, remove from the heat and add the raisins. Set aside and allow to cool.
Add the mustard, lemon juice, olive oil and balsamic vinegar to a mixing bowl and whisk well before adding the raisin mixture.
Serve the tart warm with the salad leaves and dress both with the raisin vinaigrette.
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