Celeriac and Parsnip Tart

Want to win over your friends and family try this tart. Best made in the winter when celeriac and parsnips are in season, its creamy, cheesy and toped with healthy greens. Plate licking good.

300g parsnips

300g celeriac

1 bunch (250g) broccolini

50g Parmesan

50ml double cream

1 teaspoon sea salt

1 teaspoon cracked pepper

1 sprig thyme

3 tablespoon olive oil

Flaky Pastry:

150g butter

300g plain flour

100g grated mild cheese

1 egg

Water to combine

METHOD:

To make the pastry roughly dice the butter and place in food processor with cheese and flour and blend till fine like bread crumbs, add the egg and cold water blend till the dough forms a ball, wrap in cling film and refrigerate for 30 minutes.
Peel and top’n’tail the parsnips and cut into rough chunks, cut the celeriac in half and using a sharp knife remove the skin and cut into 300g worth of medium sized chunks place into a large pot with cold salted water and bring to a simmer (when the water comes to the simmer you can kill 2 birds with one stone trim the broccolini and slice each stalk in half then simmer on top of the parsnip and celeriac for 2 minutes and remove), cook till parsnips and celeriac are tender. Drain the water and put the parsnip and celeriac in food possessor with cream, olive oil, salt, pepper and thyme leaves, blend till smooth.
Once the pastry has rested roll out on floured surface 3mm thick, grease a 12 inch tart tin with removable base and line with pastry pressing down the edges and trimming. Prick the pastry with a folk several times and rest once more in the fridge for 30 minutes. Line the pastry case with parchment paper and dried legumes (puy lentils, dried beans) and blind bake at 200oC for 10 minutes then remove the parchment and legumes and bake for a further 5 minutes. Once the pastry case has baked spread the parsnip puree evenly over the pastry base, evenly fan the broccolini over the parsnip/celeriac puree then finally grate the parmesan and sprinkle on top of tart. Bake the tart in the oven at 180oC for 15 minutes, eat hot, warm or cold severs 6-8.