Recipes, re-invented from cooking shows
Celeriac and Smoked Cheese Tartlet
Prep. Time:
Baking Time:
Total Time:
15 mins
15 mins
40 mins
Serves:
12
word
Ingredients
Filo pastry
2 oz European butter
1 celery root (celeriac)
200 ml cream
6 oz smoked gouda, grated
2 eggs
truffle, shaved
Method
Cut out the filo pastry to fit your tartlet cases and layer at least three sheets of filo into each case, brushing each sheet with melted butter. Set aside.
Peel and finely dice the celeriac and cook it really slowly in the cream until it is soft. Blend with the cream.
When the celeriac puree has cooled, fold in the smoked gouda. Taste and season.
Add the beaten eggs and pour into the tart cases and bake at 375°F for 10 - 15 minutes, depending on the size of your tarts.
Serve warm with a shaving of truffle.
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Instructions
Cut out the filo pastry to fit your tartlet cases and layer at least three sheets of filo into each case, brushing each sheet with melted butter. Set aside.
Peel and finely dice the celeriac and cook it really slowly in the cream until it is soft. Blend with the cream.
When the celeriac puree has cooled, fold in the smoked gouda. Taste and season.
Add the beaten eggs and pour into the tart cases and bake at 375°F for 10 - 15 minutes, depending on the size of your tarts.
Serve warm with a shaving of truffle.
Heading 5
Ingredients
Filo pastry
2 oz European butter
1 celery root (celeriac)
200 ml cream
6 oz smoked gouda, grated
2 eggs
truffle, shaved
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