Enjoy this galette with puff pastry and a flavourful smoky maple-roasted celeriac and soft cheese filling. It makes an ideal vegan Christmas centrepiece
Prep:45 mins
Serves 4 – 6
1 large or 2 small celeriac peeled, halved and cut into 1.5cm-thick wedges2 tbsp olive oil, plus a drizzle2 tsp smoked paprika¼ tsp chipotle chilli flakes, plus 2 extra pinches2 tbsp maple syrup4 thyme sprigs, leaves picked2 long shallots, finely chopped150g dairy-free soft cheese1 tbsp chopped dill1 tbsp chopped chives, plus extra to serve500g block dairy-free puff pastryplain flour, for dusting2 tbsp dairy-free milk
STEP 1Heat the oven to 200C/180C fan/gas 6. Tip the celeriac wedges into a large bowl with the olive oil, paprika, chilli flakes, maple syrup and most of the thyme leaves. Season and toss well to evenly coat. Tip onto a baking-parchment-lined baking tray, spread out into a single layer and roast for 30-35 mins until tender when pressed with the tip of a sharp knife. Turn halfway through cooking, brushing with any glaze on the tray. Leave until cool enough to handle.STEP 2Meanwhile, fry the shallots in a drizzle of oil in a frying pan set over a medium heat with a pinch of salt until soft, about 5-6 mins. Cool.STEP 3Mash the soft cheese, herbs, a pinch of chilli flakes, a few more thyme leaves and some seasoning together in a bowl. Fold in the shallots. Place a large baking sheet in the oven to heat.STEP 4Roll the pastry out on a floured work surface into a large rectangle around 38 x 28cm and 3mm thick (it should be around the same size as your baking sheet). Transfer to a large sheet of baking parchment.STEP 5Spread the soft cheese mixture over the middle of the pastry, leaving a 5cm border. Arrange the celeriac wedges on top in a single layer. Carefully fold the exposed border over the edge of the filling so it slightly overlaps the celeriac wedges.STEP 6Brush the border with the milk and, using the baking parchment to help you, carefully transfer the tart to the hot baking sheet. Bake for 35-40 mins until the pastry is cooked through (gently lift it with a fish slice to check the bottom is cooked) and the celeriac is golden and caramelised. Scatter with more chives, the remaining thyme and a pinch more chilli flakes (if you like) to serve.
