Celeriac, leek, black bean and ginger lattice pie

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Preparation info

  • Serves

    6–8

    as a light meal
    • Difficulty

      Medium

Appears in

Vegetables: The new food heroes

Vegetables

By Peter Gordon

Published 2007

  • About

I have to say that, in cooking all the recipes in this book, I have come to enjoy the flavour of celeriac even more than I did when I began – it’s a great vegetable and one I hope we all see more of. Here I’ve teamed this most European of vegetables with Chinese star anise and black beans, and it’s gone deliciously well. The lattice effect looks very impressive and it’s so simple to do – read on! Serve with wok-fried Oriental greens or sautéed spinach.

Ingredients

  • flour, for dusting
  • 500 g puff pastry
  • 1 egg, beaten
  • 1 celeriac (around 500g), peeled and cut into coarse 2cm dice
  • 3 tablespoons olive oil
  • 2 leeks, sliced and rinsed if gritty
  • 50 g ginger, cut into julienne strips
  • 2 teaspoons ground star anise
  • 300 ml double cream (or use unsweetened coconut milk)
  • 4 tablespoons Chinese salted black beans, rinsed and drained
  • 3 tablespoons grated Parmesan cheese

Method

Preheat the oven to 200°C/gas 6 and line a baking tray with parchment. On a lightly floured surface, roll the pastry out and use to line a 25 cm fluted loose-bottomed tart tin, then brush it all over with the egg and place in the fridge to rest while you do the rest of the preparation.

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 cooked, around 20 minutes, tossing a few times. It’s cooked when you can just insert a knife through it – celeriac has a lovely firm texture, so it will never go completely soft when roasted.

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 bake for 30 minutes, until the pastry has gone golden and is cooked. Serve warm.