Caramelised Fenland Celery Tarte Tatin
Caramelised Fenland Celery Tarte Tatin with Parmesan & Sage crust makes either a perfect starter, or delicious lunch for two, served with a crisp green salad.
Serves 4 as a starter or 2 as a main course
Preparation time: 40 minutes, plus resting the pastry
Cooking time: 25-30 minutes
For the pastry:
100g cold butter, cut into 1cm dice
200g plain flour
8 sage leaves, finely chopped
25g parmesan, finely grated
For the filling:
2 whole bunches of Fenland celery, remove outer leaves and trim roots but do not separate out the sticks
50g unsalted butter
1tbsp olive oil
1tbsp dark brown sugar
1tbsp balsamic vinegar
Salt & freshly ground black pepper
25g freshly grated parmesan to sprinkle
What to do:
Pre-heat the oven to 180°C.
Make the pastry in a large bowl by tossing the diced butter in the flour, sage, parmesan and a pinch of salt. Add just enough ice-cold water, about 6-8 tablespoons, to bring it together into a firm dough that is not too sticky. There should be no loose pieces of fat or flour left in the bowl.
Turn onto a floured work surface and roll into a rectangle of about 1 cm thick. Fold the top third into towards you into the middle, and the bottom third up over it – just like folding a letter. Turn the pastry by 90°, roll out to a rectangle again and repeat the folding. Repeat this turning, rolling and folding process 4 or 5 times, keeping the board and rolling pin lightly floured. Wrap the pastry in cling film and chill for at least an hour before using.
Whilst the pastry is chilling, make the filling. Cut each Fenland celery bunch into half through the root, then each half into quarters leaving you with 8 pieces. Melt the butter with the oil in a frying pan that can go in the oven. Add the sugar, balsamic vinegar and celery and season with a little salt and freshly ground black pepper. Cover the mix loosely with a piece of damp greaseproof paper and gently sweat for 15-20 minutes until the celery is soft & tender when pierced with the point of a knife.
Remove the greaseproof paper, turn up the heat and fry for a further 5 minutes until lightly caramelized. Turn off the heat and spread the celery out evenly in a single layer over the base of the pan. Allow to cool a little.
On a floured work surface roll out the pastry into a circle just a little larger than the frying pan. Carefully lift the pastry and lay over the celery, tucking the edges under. Bake in the oven for 20 minutes or until the pastry has puffed up. Remove from the oven and carefully turn out onto a baking sheet. Sprinkle with the rest of the parmesan and return to the oven for a further 5-10 minutes until the parmesan has browned and the pastry is cooked through.
Cooks tip: this pastry freezes really well so make a double batch and store the rest for a later date. If you want to prepare ahead, make up to the turning out stage then cool. When ready to serve, sprinkle with the cheese and reheat in a hot oven.
Recipe by: Fenland Celery
Latest posts by Silversurfer's Editor (see all)
- 10 tips to make perfect sausage rolls at home - November 16, 2017
- Are you offended by the Greggs Christmas Advert? - November 16, 2017
- Gino D’Acampo’s Mamma Alba’s meatballs - November 16, 2017
- Win ONE of TEN 2018 Dairy Diaries and fabulous cookbook sets! - November 16, 2017
- Retiring to Portugal - November 15, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!