Smoky maple-roast celeriac galette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 1 large or 2 small celeriac peeled, halved and cut into 1.5cm-thick wedges
- 2 tbsp olive oil, plus a drizzle
- 2 tsp smoked paprika
- ¼ tsp chipotle chilli flakes, plus 2 extra pinches
- 2 tbsp maple syrup
- 4 thyme sprigs, leaves picked
- 2 long shallots, finely chopped
- 150g dairy-free soft cheese
- 1 tbsp chopped dill
- 1 tbsp chopped chives, plus extra to serve
- 500g block dairy-free puff pastry
- plain flour, for dusting
- 2 tbsp dairy-free milk
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Tip the celeriac wedges into a large bowl with the olive oil, paprika, chilli flakes, maple syrup and most of the thyme leaves. Season and toss well to evenly coat. Tip onto a baking-parchment-lined baking tray, spread out into a single layer and roast for 30-35 mins until tender when pressed with the tip of a sharp knife. Turn halfway through cooking, brushing with any glaze on the tray. Leave until cool enough to handle.
- STEP 2
Meanwhile, fry the shallots in a drizzle of oil in a frying pan set over a medium heat with a pinch of salt until soft, about 5-6 mins. Cool.
- STEP 3
Mash the soft cheese, herbs, a pinch of chilli flakes, a few more thyme leaves and some seasoning together in a bowl. Fold in the shallots. Place a large baking sheet in the oven to heat.
- STEP 4
Roll the pastry out on a floured work surface into a large rectangle around 38 x 28cm and 3mm thick (it should be around the same size as your baking sheet). Transfer to a large sheet of baking parchment.
- STEP 5
Spread the soft cheese mixture over the middle of the pastry, leaving a 5cm border. Arrange the celeriac wedges on top in a single layer. Carefully fold the exposed border over the edge of the filling so it slightly overlaps the celeriac wedges.
- STEP 6
Brush the border with the milk and, using the baking parchment to help you, carefully transfer the tart to the hot baking sheet. Bake for 35-40 mins until the pastry is cooked through (gently lift it with a fish slice to check the bottom is cooked) and the celeriac is golden and caramelised. Scatter with more chives, the remaining thyme and a pinch more chilli flakes (if you like) to serve.
