Summary
Servings:
10
Prep time:
30 minutes
Description
Anna Jones’s: It’s everything I want in a pie: a cheddar and winter-herb flaky pastry; a creamy filling, sweet with balsamic garlic and roasted celeriac; and a crisp grated celeriac roof.
Ingredients
- 250g spelt flour
- 125g unsalted butter
- 0.5 teaspoon sea salt
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon sage
- lemon zest from one lemon
- 25g cheddar
- 1 egg yolk
- 70 mg water
- 3 cloves garlic, separated and peeled
- olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1kg celeriac
- 220g cheddar
- 150g creme fraiche
- 1 tablespoon lemon juice
- 1 tablespoon wholegrain mustard
- Worcestershire sauce
- 2 eggs
Instructions
- Put the flour into a mixing bowl. Add the butter and salt. Rub gently with your fingertips until the mixture is like fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.
- Beat the egg yolk with 1 tablespoon of cold water. Add to the flour and mix until it forms a dough. Add more water, a teaspoon at a time, until it comes together into a smooth dough. Wrap in cling film and chill in the fridge while you make the filling.
- For the filling, put the cloves of garlic into a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.
- Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry on a high heat for 2 minutes. Add the balsamic vinegar and 100ml water, bring to the boil and simmer gently for 10 minutes.
- Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Continue to cook on a medium heat for a further 5 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.
- Meanwhile, peel the celeriac and cut it into quarters. Set aside 300g and slice the rest into 2cm-thick pieces. Put them into a saucepan, cover with hot water and boil for 7–10 minutes, until they are soft and have turned slightly translucent.
- Drain and tip into a big mixing bowl. Add the cheese, creme fraiche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic cloves.
- Preheat the oven to 180C/gas mark 4. Sprinkle flour on a work surface and roll out the pastry to 3–4mm thick. Line a 20cm-diameter cake tin with the pastry, ensuring a little spills over the edges.
- Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary and thyme, all the sage, and a drizzle of olive oil. Bake for 45 minutes or until the tart filling has set and the top is golden brown.
- Remove from the oven, leave to cool a little, then take it out of the tin. Lay a few herbs on top and serve warm.