Grated celeriac, camembert and prune tarts with warm lentil vinaigrette

Name: Grated celeriac, camembert and prune tarts with warm lentil vinaigrette
Yield: Serves 4-6
Ingredients: 1 small red onion, sliced; 6 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 2 garlic cloves, crushed; 250 g puy lentils; salt, freshly ground black pepper and ground nutmeg; salt, freshly ground black pepper and ground nutmeg; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 50 g watercress, tough stalks removed; 120 g baby spinach leaves; 50 g unsalted butter; 1 small celeriac, peeled and coarsely grated; 300 g prepared fresh shortcrust pastry; 1 free-range egg yolk; salt, freshly ground black pepper and ground nutmeg; 100 g ready-to-eat prunes (stones removed), chopped; 3 free-range eggs; 240 g firm but ripe camembert, cut into 1 cm dice; 240 g firm but ripe camembert, cut into 1 cm dice; 175 ml crème fraîche (or double cream); 175 ml crème fraîche (or double cream)

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

This lovely celeriac tart makes enough for four main courses or six as an appetiser. I discovered the flavoursome marriage of camembert cheeses and prunes at a recent promotion launch I prepared at the hotel last year.

Ingredients

300 g prepared fresh shortcrust pastry
50 g unsalted butter
1 s

Starter
Main course
Pastry
Vegetarian
Wedding/Marriage

Method

Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry to 1 cm thick and use it to line a greased loose-bottomed tart tin. Prick with a fork all over and then chill for 20 minutes