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Roast celery and roquefort tart with thyme pastry
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6 large celery stalks, trimmed and peeled
2 tbsp olive oil
2 x 215g packs frozen shortcrust pastry sheets, defrosted
2 tbsp fresh thyme leaves, 1 tbsp finely chopped
100g roquefort, crumbled
150ml double cream
150ml whole milk
3 large eggs, lightly beaten
1. Preheat the oven to 190˚C, gas mark 5. Slice each celery stalk into 3 even lengths. Transfer to a roasting tin, toss with the oil, season and spread out in a single layer. Roast for 45 minutes, until just tender and beginning to brown.
2. Meanwhile, lay both pastry sheets out on a lightly floured work surface. Overlap the long sides of each sheet. Scatter with the 1 tbsp finely chopped thyme and roll the pastry out slightly thinner to seal the join, embed the herbs and make a wider rectangle. Use to line a deep 23cm tart tin with a removable base, pressing the pastry into any fluting and leaving at least 3cm overhanging around the edges. Don’t worry if some of the thyme breaks free. Prick the base and chill for 30 minutes.
3. Sit the pastry case on a baking tray and line with baking parchment filled with baking beans or uncooked dried pulses. Bake for 20-25 minutes, until the pastry no longer looks wet, then carefully remove the paper and beans and cook for 5-10 minutes more until it looks “sandy” and just cooked. Set aside to cool then trim the pastry edges using a sharp knife.
4. Turn the oven down to 170˚C, gas mark 3. Arrange the roasted celery in the pastry case and scatter with the cheese and remaining thyme. Mix together the cream, milk and eggs in a jug and season. Carefully pour into the tart case and return to the oven for 35 minutes, until the custard just wobbles in the centre. Allow to cool a little before removing from the tin and slicing
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.
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