Caramelised celeriac, mushroom, onion and blue cheese tart

9 INGREDIENTS • 6 STEPS • 30MIN

Caramelised celeriac, mushroom, onion and blue cheese tart

Recipe

5.0

1 rating
Sweet caramelised celeriac contrasts so well with the richness and intensity of mature blue stilton in this centrepiece dish.
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Sweet caramelised celeriac contrasts so well with the richness and intensity of mature blue stilton in this centrepiece dish.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1
celeriac
1 pack
(320 g)
M&S handcrafted all-butter puff pastry
2 tbsp
M&S Remarksable Value unsalted British butter
1 clove
M&S Remarksable Value garlic, crushed
2 sprigs
thyme, leaves picked
250 g
Select Farms woodland gold mushrooms, sliced
50 ml
single cream
100 g
blue stilton, crumbled
3 tbsp
Cook with M&S Easy onions

Nutrition per serving

VIEW ALL
Calories
754kcal
Fat
50.2 g
Saturates
17.5 g
Sugars
7.1 g
Salt
844.0 mg
Love This Recipe?
Add to plan
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Caramelised celeriac, mushroom, onion and blue cheese tart
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the celeriac (1), slicing off the top and bottom and running a vegetable peeler down the sides to remove the tough skin. Slice the celeriac into 1cm-thick rounds.
step 2
Roll the pastry (1 pack) out onto a lined baking tray or sheet and run a knife around the edge, almost but not quite cutting through to the tray beneath – this will help to create a lip as the pastry puffs in the oven. Prick the centre inside the lip with a fork to stop it rising too much in the oven. Bake until almost cooked, for 10-15 minutes.
step 3
In a large, heavy-based pan, melt the butter (2 tbsp) and add the crushed garlic (1 clove) and thyme leaves (2 sprigs). When the butter is foaming, drop in the celeriac rounds, cooking until they start to turn golden and caramelise. Remove the celeriac from the pan. Toss the mushrooms (250 g) into the pan with the hot butter, cooking until just tender. Remove from the heat.
step 4
In a small pan, heat the single cream (50 ml) and sprinkle in 50 g of the crumbled blue stilton (100 g) with a generous grind of black pepper.
step 5
Check the pastry. If it’s started to turn golden and puff up, remove from the oven and gently press down the centre, inside the lip. Spoon over half of the creamy blue cheese mix. Sprinkle over the easy onions (3 tbsp) and then cover with the mushrooms. Drizzle over the remaining cream and blue cheese mix, then top with the celeriac pieces.
step 6
Scatter over the rest of the stilton and put back into the oven for 5-10 mins, until the pastry is crisp. Serve with a leafy salad.
step 6 Scatter over the rest of the stilton and put back into the oven for 5-10 mins, until the pastry is crisp. Serve with a leafy salad.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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