Ingredients
- 1 large (24cm) or 8 small individual tart moulds with savoury shortcrust pastry
- 1 medium-sized celeriac bulb
- extra virgin olive oil
- salt
- 300ml milk
- 3 well-beaten eggs
- a handful of chopped parsley,
- 1/2 a cup of grated gruyere (or parmesan) cheese
- salt and pepper
Method
Line one large (24cm) or 8 small individual tart moulds with savoury shortcrust pastry. Pre-bake the shells.
Peel a medium-sized celeriac bulb and cut into discs about 1cm thick. Brush each disc with extra virgin olive oil, salt each side and bake in a preheated 190C oven for 25 minutes, turning once after 15 minutes so that both sides are golden. Cool a little after removing from the oven and cut each disc into 1cm cubes. Scatter the cubes evenly into the tart shells.
Make the filling by combining 300ml milk with three well-beaten eggs, a handful of chopped parsley, half a cup of grated gruyere (or parmesan) cheese, salt and pepper. Mix well and pour into each tart shell to just below the edge.
Bake in a preheated 180C oven until set, about 15-25 minutes depending on the size of the tart.
Serve hot with a tossed salad.
