Smoky maple-roast celeriac galette
- Anna Glover
Save recipe
Serves 4 - 6
Easy
Prep: 45 mins
Cook: 1 hr and 15 mins
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Enjoy this galette with puff pastry and a flavourful smoky maple-roasted celeriac and soft cheese filling. It makes an ideal vegan Christmas centrepiece
Dairy-free
Egg-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Whole roasted butternut squash with Christmas stuffing
A star rating of 5 out of 5.1 rating
Vegan Christmas wreath
A star rating of 4.1 out of 5.12 ratings
Vegan Christmas pudding
A star rating of 4.7 out of 5.22 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (6)
- kcal491
- fat33g
- saturates16g
- carbs37g
- sugars8g
- fibre11g
- protein7g
- salt1.4g
Ad
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.
Recipe from Good Food magazine, Vegetarian Christmas 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...