- First, make the pastry. Working quickly, rub the butter and flour together to create a mixture resembling fine breadcrumbs. Add a pinch of salt and the beaten egg. Bring together into a ball, wrap in cling film and chill for at least 30 minutes.
- Meanwhile preheat the oven to 200°C/fan 180°C/gas 6. Heat the butter or oil in a frying pan over a medium heat. Sauté the celeriac, stirring frequently, until it softens and turns golden brown.
- Roll out the chilled pastry and use it to line four greased or oiled 10cm quiche tins, preferably with loose bases. Bake your pastry cases blind for 10–12 minutes. Remove from oven and trim the edges. Reduce oven temperature to 180°C/fan 160°C/gas 4.
- Divide the cooked celeriac between the four pastry cases and cover with the chopped Yorkshire Brie. Beat together the double cream and egg and add salt and pepper to taste. Top up the pastry cases with the egg and cream mixture.
- Bake for 20–30 minutes until golden brown. Set aside to cool slightly. Top each tartlet with a generous pinch or two of microgreens. Optionally, serve on a plate garnished with a dash of pesto sauce.
FOR THE PASTRY
- 100g plain flour
- 50g butter, chilled and cubed
- 1 egg, beaten
- sea salt
FOR THE FILLING, AND TO SERVE
- 75ml double cream
- 1 egg
- 200g celeriac, cut into 1cm dice
- 50g butter, or light olive oil if preferred
- 100g Wensleydale Creamery Yorkshire Brie
- sea salt
- freshly ground black pepper
- mixed home-grown microgreens
WENSLEYDALE CREAMERY YORKSHIRE BRIE
New from the Wensleydale Creamery for 2018, this beautifully soft and creamy Yorkshire Brie is handcrafted in Hawes using milk from local dairy herds. At peak ripeness it’s a mouthwateringly oozy cheese with a distinctive savoury flavour and clotted cream finish. Perfect for your Yorkshire-themed cheeseboard or for incorporating into your favourite recipes.
For more information about The Wensleydale Creamery and its products – and lots more inspiring recipes – visit wensleydale.co.uk