Sellerirotterte – Celeriac tart

Instructions

1. Set the oven to 180°C/350°F.
2. Thaw the sheets of puff pastry and place them on top of each other.
3. Roll them out into a circle that is large enough to fit in a round ovenproof pie tin of 28-30cm/ 11-12 inches in diameter.
4. Prick the dough with a fork. Pre-cook the base for approx. 20 minutes on the bottom groove. (Feel free to put a sheet of baking paper and some peas on the bottom during pre-cooking so that the dough doesn't puff up too much).
5. Peel the celery and cut it into thin slices. Feel free to use a mandolin if you have one.
6. Boil the slices in lightly salted water until they are barely tender, 4-5 minutes. Pour off the water.
7. Cut spring onions into thin slices.
8. Whisk the eggs together. Brush the pie crust with a little of the egg mixture. Mix the rest of the eggs with cottage cheese, grated cheese (save a little for the top), thyme leaves (save a little for decoration) and crushed garlic together with the celery root slices and the spring onion (save a little spring onion for topping).
9. Put the mixture in the pre-fried tart shell and sprinkle on the rest of the cheese.
10. Bake the tart for 20-25 minutes until it is golden on top and the egg and cheese mixture has set.
11. Serve with a fresh salad.