Celeriac, Sheeps or Goats Cheese & Hazelnut Tart
Perfect light lunch or vegetarian starter
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
- 20 g Flat leaf Parsley chopped.
- Zest & juice of 1 Lemon
- 250 g Ricotta Cheese
- 2 X 230g Shortcrust Pre rolled Pastry
- 2 Eggs
- 200 ml Milk
- Salt & Pepper
- 80 g Crushed Hazelnuts 10g for garnish.
- 20 g Sunflower Seeds
- Rocket to garnish
- Pea shoots and mint leaves optional
Instructions
- Preheat oven to 180C.
- 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.
- 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 soften.
- Add the oregano, chilli, tarragon and turmeric to the onion mixture, cook for 5 mins, then remove from the heat.
- Remove the baking beans from the tart and parchment paper and put to one side.
- In a jug whisk the milk and eggs together with salt and pepper.
- Mix the ricotta with the parsley and lemon zest & juice.
- 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!
- Cook in the oven for another 15 minutes until the egg mixture is set and it is golden.
- 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.
