Celeriac and Sweet Garlic Pie

Ingredients for  10  Servings

• For the Pastry

• 250g

  Spelt Flour
• 125g

  Cold unsalted butter, cubed
• 25g

  Cheddar, grated
• ½ tsp

  Each fresh rosemary, thyme and sage, finely chopped
• 1

  Unwaxed lemon, finely grated zest only
• 1

  Egg yolk
• ½ tsp

  Salt
• For the Filling

• 1Kg

  Celeriac, peeled, 300g reserved, the rest cut into 2cm pieces
• 220g

  Lancashire cheese or cheddar, crumbled
• 150g

  Crème fraîche
• 3

  Heads garlic, cloves separated and peeled
• 2

  Eggs, beaten
• 1 tbsp

  Runny honey
• 1 tsp

  Balsamic vinegar
• 1 tsp

  Each fresh rosemary, thyme and sage, finely chopped, plus extra to garnish
• 1 tbsp

  Wholegrain mustard
• ½

  Lemon, juice only
• Dash

  Vegetarian Worcestershire sauce
• Small bunch

  Fresh parsley, chopped
• -

  Olive oil
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  30 minutes to 1 hour
• Cooking :

  Over 2 hours

Method

1. To make the pastry, put the flour in a mixing bowl. Add the butter and salt and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Stir through the herbs, lemon zest and cheddar.
2. Beat the egg yolk with 1 tablespoon of cold water in a bowl. Add to the flour mixture and combine until it forms a dough, adding more cold water if needed. Wrap in cling film and place in the fridge while you make the filling.
3. To make the filling, put the garlic in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain.
4. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry over a high heat for 2 minutes. Add the vinegar and 100ml water, bring to the boil and simmer gently for 10 minutes.
5. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Cook over a medium heat for 5 minutes, or until most of the liquid has evaporated and the garlic is coated in a dark syrup.
6. Meanwhile, put the celeriac in a saucepan, cover with freshly boiled water and boil for 7–10 minutes, or until soft and slightly translucent. Drain and tip into a big mixing bowl.
7. Add the cheeses, crème fraiche, lemon juice, mustard, parsley, Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic.
8. Preheat the oven to 200°C/Fan 180°C/Gas 6.
9. Sprinkle flour onto a clean work surface and roll out the pastry to 3-4mm thick. Line a 20cm round cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary, thyme, sage and a drizzle of olive oil.Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over.
10. Bake for 45 minutes, or until the tart filling has set and the top is golden brown. Leave to cool a little, then take it out of the tin. Serve warm with a few herbs sprinkled over.