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Tartlets of celeriac, spinach and loch arthur cheddar with roasted vegetables

Nell Nelson from Woman Who Ate Scotland
Nell Nelson combines fantastic textures and flavours in these wonderfully tasty little tartlets, served with delicious roasted vegetables

Tartlets of celeriac, spinach and loch arthur cheddar with roasted vegetables

Method

1. Preheat the oven to 200C/gas 6.

2. For the roasted vegetables: toss your choice of vegetables in olive oil in a roasting tin and place in the oven while you make the tartlets.

3. To make the tartlets: heat a frying pan and add the olive oil, then the celeriac and stir until softened.

4. Add the cream and spinach and cook for a few minutes until the spinach is wilted, then allow to cool.

5. Mix the cheese with the celeriac mixture, while it is slightly warm.

6. Season with a little pepper and salt to taste.

7. Roll out the puff pastry dough and cut into 4 x 10cm diameter (small saucer size) circles.

8. Lightly press a smaller circle of about 7cm (a small cup size) on top of each circle. (When placed in the oven, the outer circle will rise in the oven).

9. Place the tartlets on a baking tray and spoon the celeriac and cheese mixture inside the centre circle.

10. Cook in the oven for 15-20 minutes, with the vegetables in the roasting tin.

11. Serve immediately accompanied by the roasted vegetables.

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Serves: 4

Prep: 20 min
Cook: 40 min

Ingredients

For the tartlets

4 tbsp Olive oil
400g celeriac, sliced as thinly as possible
4 tbsp double cream
250g spinach leaves, chopped
250g Loch Arthur organic Cheddar cheese, diced
250g Puff pastry, (bought or home-made)

For the roasted vegetables

Parsnips, thickly sliced
Butternut squash, thickly sliced
courgettes, thickly sliced
Sweet potatoes, thickly sliced
red onions, thickly sliced
cooked Beetroot, thickly sliced
Olive oil