Gather all the pastry trimmings together then roll out into a rectangle 26cm long and 5mm thick and place on a tray in the fridge.
Lay the celeriac on the lined baking tray and drizzle with half the oil. Season well and roast until
While the celeriac is roasting, sauté the leeks and ginger in the remaining oil in a large sauté pan until softened and beginning to colour. Add the star anise and sauté for another minute, stirring all the time. Then add the cream and black beans, and bring to the boil. Simmer until the cream has reduced by half, then turn the heat off.
Take the tart tin from the fridge and spoon the leek mixture into it. Press the celeriac gently into the leek mixture, as you would a mosaic, then sprinkle with the Parmesan.
Take the rectangle of pastry from the fridge and cut it into thin long strips. Brush the rim of the tart shell with egg, then lay strips of the pastry across the tart from left to right, pressing them firmly into the rim. Turn the tart 90° and lay more strips across the tart to give you a lattice effect.
Brush each strip with egg, then place on a baking tray in the centre of the oven and
© 2007 Peter Gordon. All rights reserved.