Instead of writing your celery off to be another stock base or snack, why not try give it a whirl this week in the form of a leek and celery tart?!
As great as this combination of leek and celery is in a tart, if you don’t have leek on hand it can easily be substituted with extra onion. Simply caramelise the onions on a medium heat before adding the celery, as it may take a bit longer than leeks.
If you’re running short on time, you can purchase some pastry sheets already made. I highly recommend making it from scratch. It’s a wonderful way to connect with your food and ensure you are using local and quality ingredients. Hot tip: use our duck eggs in the pastry dough instead of chook eggs for an extra flaky and delicious crust.
Prep time: 20 minutes
Cook time: 40 minutes
Tart baking tin
1 sheet of pâte brisée
1 celery stalk
200ml pouring cream
1 egg (duck or chicken)
Salt and pepper
1. Preheat oven to 180 degrees celsius
2. Wash and slice your leeks and celery
3. Add some olive oil into a frying pan and cook the leeks on medium heat until they start to brown. Add in celery and cream allow it to simmer and soften for a few minutes. Turn off the heat and allow it to cool. Taste it at this point and season accordingly
4. Line your baking tin with your pastry
5. Once cooled for a few minutes, combine your duck egg into the creamy leek and celery mix, then place mixture onto tart base
6. Bake in the oven for 30 minutes
Different ovens may vary in cooking time, so I would always recommend checking regularly. You want a lovely golden crust to know it is ready.
You can’t go growing serving this with a simple green salad. You’ll be amazed how quickly this will disappear, so you may even want to bake two so you can have some delicious left overs for lunch the next day!