Celeriac and Smoked Cheese Tartlet

Ingredients

Filo pastry
2 oz European butter
1 celery root (celeriac)
200 ml cream
6 oz smoked gouda, grated
2 eggs
truffle, shaved

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.