A delightful vegetarian starter or lunch dish
A beautiful vegetarian starter or light lunch dish
Ingredients
- 1 Celeriac, Peeled
- 1 tsp Sunflower Oil
- 1 white onion, peeled and finely diced
- 2 garlic clove, chopped
- 2 tsp Olive oil
- 1 tsp Dried Oregano
- 1 tsp Dried Chilli
- 2 tsp Turmeric
- 1 tsp dried Tarragon
- 20g Flat leaf Parsley, chopped.
- Zest & juice of 1 Lemon
- 250g Ricotta Cheese
- 2 X 230g Shortcrust Pre rolled Pastry
- 2 Eggs
- 200ml Milk
- Salt & Pepper
- 80g Crushed Hazelnuts, 10g for garnish.
- 20g Sunflower Seeds
- Rocket to garnish
- Pea shoots and mint leaves (optional)
Method
1. Preheat oven to 180 °C
2. Line four 11cm non-stick tart cases, loose-bottom if possible, with the pastry. Line with parchment paper and fill with baking beans. Bake blind for 15 minutes.
3. Take the peeled Celeriac and cut four 2cm slices, 10cm wide. Brush the celeriac slices with sunflower oil, salt and pepper and roast for 10 minutes or until a knife can pierce it.
4. With the remaining celeriac, cut into small dice.
5. Take a frying pan and add the olive oil, onion, garlic and diced celeriac, salt and pepper, cook until softened.
6. Add the oregano, chilli, tarragon and turmeric to the onion mixture, cook for 5 mins, then remove from the heat.
7. Remove the baking beans from the tart and parchment paper and put to one side.
8. In a jug, whisk the milk and eggs together with salt and pepper.
9. Mix the ricotta with the parsley and lemon zest & juice.
10. In the bottom of the tart, place the slice of celeriac, then layer up with the onion mixture, Ricotta, hazelnuts and egg mixture until piled high!
11. Cook in the oven for another 15 minutes until the egg mixture is set and it is golden.
12. Remove the tarts from the tins when cooler, plate up and garnish with the rocket, rest of the hazelnuts, sunflower seeds, Pea shoots and mint leaves. Drizzle with Olive oil.
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