Make 1 large tart to share in a 20cm cake tin or 4 tartlets in 10cm tins
400g Mushrooms (see tip below)
200g celeriac, peeled
2 shallots, finely sliced
1 clove garlic
300g celeriac, peeled
A squeeze of lemon juice
Olive oil to cook
100ml single cream
25g grated parmesan (or vegetarian alternative)
A generous grate of nutmeg
Salt and pepper
5 sheets of filo pastry (any left in the pack can be frozen)
2-4 tbsp Olive oil or melted butter to brush
Fresh dill to garnish
Preheat the oven to 200c gas mark 6
Chop the celeriac into small 1 cm cubes and toss with a little oil and a squeeze of lemon. Sprinkle with salt and pepper and roast in the oven on a baking tray for 15 minutes, stirring half way through.
While the celeriac is cooking heat a large frying pan and add a splash of oil. Gently cook the shallots until they are soft and golden and then add the garlic. Add the mushrooms, increase the heat a little and leave the mushrooms alone for a few minutes; they will start to hiss a little and release some moisture. At this point give them a stir and continue to cook until they are golden around the edges and their moisture has been absorbed. Allow to cool.
In a bowl whisk together the cream and eggs with salt and pepper and grated nutmeg. Stir in the grated cheese, cooked mushrooms and celeriac.
Place the Filo sheets on a clean surface. If you are making one big tart just trim the sheets so that they are square. If you are making individual tartlets cut the sheets into quarters so that you have four stacks of five sheets of pastry.
Place one sheet of Filo in front of you, brush it with oil or butter and then place the next sheet on top at a slight angle. Continue until you have used all five sheets, brushing each layer with butter and turning the sheets as you go so that you create a star shape with the pastry. If you are making individual tartlets repeat this with the remaining pastry.
Using either melted butter or olive oil, brush the inside of your tin or tins. Carefully push the pastry star into the tin or tins and make sure that the pastry is pushed into the corners of the tin. Spoon the mushroom mixture into the pastry. Put the tart or tartlets on to a baking tray.
Place in the oven and cook for 20-25 minutes or until the filling has set and the pastry is golden. Garnish with fresh dill and serve with a salad or roasted vegetables.
Tip: Use a 50/50 mixture of chestnut or button mushrooms with wild mushrooms such as porcini, shitake or chanterelles. You can buy these from most grocers or supermarkets. If you are using wild mushrooms, make sure you give them a wipe before using as they can be gritty.