Name: Caramelised celeriac, mushroom, onion and blue cheese tart
Total time: 1800 s
Yield: 4
Ingredients: 1 celeriac; 1 pack all-butter puff pastry; 2 tablespoon unsalted butter; 1 clove garlic; 2 sprig thyme; 250 gram Woodland Gold mushrooms; 50 millilitre single cream; 100 gram blue stilton; 3 tablespoon easy onions

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the celeriac (1) , slicing off the top and bottom and running a vegetable peeler down the sides to remove the tough skin. Slice the celeriac into 1cm-thick rounds.

Step 2

Roll the pastry (1 pack) out onto a lined baking tray or sheet and run a knife around the edge, almost but not quite cutting through to the tray beneath – this will help to create a lip as the pastry puffs in the oven. Prick the centre inside the lip with a fork to stop it rising too much in the oven. Bake until almost cooked, for 10-15 minutes.

Step 3

In a large, heavy-based pan, melt the butter (30 g) and add the crushed garlic (1 clove) and thyme leaves (2 sprigs) . When the butter is foaming, drop in the celeriac rounds, cooking until they start to turn golden and caramelise. Remove the celeriac from the pan. Toss the mushrooms (250 g) into the pan with the hot butter, cooking until just tender. Remove from the heat.

Step 4

In a small pan, heat the single cream (50 mL) and sprinkle in 50 g of the crumbled blue stilton (100 g) with a generous grind of black pepper.

Step 5

Check the pastry. If it’s started to turn golden and puff up, remove from the oven and gently press down the centre, inside the lip. Spoon over half of the creamy blue cheese mix. Sprinkle over the easy onions (30 g) and then cover with the mushrooms. Drizzle over the remaining cream and blue cheese mix, then top with the celeriac pieces.

Step 6

Scatter over the rest of the stilton and put back into the oven for 5-10 mins, until the pastry is crisp. Serve with a leafy salad.

Caramelised celeriac, mushroom, onion and blue cheese tart

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