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Celeriac Tarte-tatin

Fantastic cheap and healthy dinner but also delicious as a starter. If you make it bigger, you’ll have a quiche.

Preparation time 20 minutes .. Baking 10 minutes


  • 1 pack puff pastry
  • 1/4 small celeriac
  • 50 g butter
  • 1 clove garlic
  • 40 g cheese (type tallegio)
  • 1 beaten egg
  • salt & pepper
  • 1/2 cucumber


Preheat the oven to 180°C.

Mix the butter with the chives, crushed garlic, salt, pepper and a little lemon zest. Spread the butter over 4 individual ramekins.

Cut the celeriac slices of thickness 2 mm and punch out circles. The diameter of the circles celeriac should be half of the diameter of the baking dishes are. Blanch the celeriac a minute in salted, boiling water. Rinse immediately in cold water and pat dry. Arrange the slices of celeriac cascade in the ramekins. Put a piece of cheese on top.

Who can not live without meat, may also impose a slice of ham on the cheese.

Cut circles from the puff, due to the diameter of the ramekins. Spread them with a beaten egg.

Bake the tarte-tatin for 8 to 10 minutes in an oven at 180°C until golden brown.

Remove the ramekins from the oven. Turn around and take off the shape. Finish with circles of fresh cucumber.

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