Wednesday, September 1, 2010
Recipe: Roast Celeriac,Chilli and Courgette Tart
I know, I know, celeriac is hardly very seasonal. I do try, especially since I started working at River Cottage, to keep my meals local and seasonal. Because to be honest i have learnt a lot about cooking seasonally from working there. Before i kind of knew the basics, like brussel sprouts in winter and strawberries in summer. But now i'm realising when individual vegetables come in and out of season, and which is the best time to be eating them. Celeriac become seasonal in October through to January. However, we had one in the fridge that needed using up and I hate wasting any food, so I combined the celeriac with some of my homegrown courgettes and one of the nice hot chillies I brought back from Edinburgh (bought them at a fantastic and very expensive deli called Valvona and Crolla).
Roast Celeriac and Courgette Tart (serves 4) £1.24 per portion, £1.37 with salad.
4 tbsp extra virgin olive oil
1 small celeriac, peeled and cubed
550g (about 2) courgettes, diced
½ tsp Schwartz Cajun Spice Blend (a mix consisting mainly of chilli powder + cumin)
Salt and black pepper
120g crème fraiche
1 large red chilli, finely diced
Handful fresh coriander (stems and leaves) chopped
1 circle ready made short crust pastry
50g Lancashire cheese, crumbled
1 egg, whisked (for brushing)
1. Heat the oven to 180C. Put the celeriac into a roasting dish. Drizzle over the olive oil, sprinkle over the Cajun spice blend, salt and pepper, and put in the oven for 15 minutes.
2. Add the courgettes and cook for another half an hour. Half way through cooking, stir the mixture up in the roasting tin (to assist even cookery). Remove from the oven and allow to cool.
3. Heat the oven up to 200C. In a bowl mix together the roasted celeriac, courgette, crème fraiche, chilli and coriander. Line a baking tray with greaseproof paper. Place the circle of pastry onto the tray, and fold/pinch the edges of the pastry so there are raised edges to the circle.
4. In the circle of pastry, evenly add the roasted vegetable mixture. Sprinkle over the Lancashire cheese and brush the egg on the edges of the pastry. Place in the oven for 25 minutes, and serve.