Celeriac, shallot and mushroom tart
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Tony Hutchinson
Celeriac, shallot and mushroom tart
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
591Kcal
Fat
45gr
Saturates
24gr
Carbs
25gr
Sugars
5gr
Fibre
8gr
Protein
17gr
Salt
1.4gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 500g celeriac (unprepared weight) or 500g parsnips
- 1 x 400g pack shallots, peeled and halved
- 2 tbsp olive oil, plus extra for greasing
- 3 garlic cloves, finely chopped
- 3 tbsp finely chopped fresh thyme, plus extra sprigs for garnish
- 1 x 250g pack chestnut mushrooms, thickly sliced
- 1 x 200g pack baby button mushrooms
- 1 x 375g sheet ready-rolled puff pastry
- 200g Gruyère cheese, or a vegetarian alternative, finely grated
- 200ml crème fraiche
- 1 tsp Dijon mustard
Step by step
Get ahead
Prepare to the end of step 2 up to a few hours ahead; store at room temperature.
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel the skin from the celeriac and cut into 2cm cubes, or peel the parsnips, halve and cut into 2cm slices. Put on a large roasting tray with the shallots and the olive oil, season well and toss together. Roast for 15 minutes until starting to soften and turn golden.
- Add the garlic, thyme and mushrooms to the roasting tray and toss everything together well. Return to the oven and continue to cook for a further 15 minutes until golden and tender. Set aside to cool.
- Oil a 25 x 35cm and 2cm deep baking tray and line the base with baking paper. Roll the pastry out a little larger than the baking tray, so it will come up the sides of the tin. Lay the pastry in the tin, pressing it into the corners to make a case.
- Mix half the grated cheese with the crème fraiche and mustard and spread over the pastry. Scatter the roasted vegetables over the top then sprinkle with the remaining cheese. Bake for 25-30 mins until the pastry is puffed and golden and cooked, and the filling is golden. Serve warm, scattered with sprigs of fresh thyme.
