Tuesday 5 March 2013

Grated Celeriac, Camembert and Prune Tarts

From Pure Vegetarian, Paul Gayler, Kyle Cathie Ltd, 2008.
I saw some celeriac in the local greengrocer’s so knew it was time to make this tart.

A short pastry case was made and blind baked. While it was cooking I prepared the filling. A small celeriac was peeled and grated.  It was cooked in some butter for a few minutes when a little more than 150g crème fraîche was stirred in. It was now simmered for 10 minutes and then taken off the heat. Prunes (100g) were stirred in, 125g camembert cut into pieces went in and then 3 eggs beaten lightly. The recipe asked for 3 eggs and one yolk. I decided against the extra yolk. The mixture was now seasoned with salt, pepper and a little nutmeg.

When the pastry case had cooled a little the filling was poured in. Now another 125g camembert was cut into pieces and were placed on top. It went into a 200ºC oven for 20 minutes until it was set.
In the meantime the salad was made. I cooked 150g puy lentils in simmering water for about 20 minutes until they were done. While they were cooking the dressing was made. One garlic clove, crushed, was mixed with a teaspoon Dijon mustard, a tablespoon balsamic vinegar, and 3 tablespoons olive oil. These were whisked together.

When the lentils were done, they were drained and the dressing stirred in. Also into the lentils went half a red onion sliced finely, a couple of handfuls of baby spinach leaves and a good handful of watercress. As the lentils still had a little heat in them the leaves were slightly wilted. Seasoning was added to taste.
This tart was one that is well worth remembering to have on more occasions. It has wonderfully mellow flavours, the camembert going perfectly with the tang of the prunes. Underneath was the hint of celery. The lentil salad was a good accompaniment. Another successful recipe from this book. I do enjoy using it as the results are generally worthwhile.
Taste: ✔✔✔✔✔
Ease of cooking: ✔✔✔

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