MANON’S CUSINE
Sausage, Celeriac and Mustard Puff Tart
Celeriac is currently in season and super easy to get your hands on. Manon’s legendary tart is delicious, combining the punchy mustard and succulent sausage meat – and makes for crowd-pleasing nibbles
Serves 4
(COOKING + PREP TIME 40 MINS)
Ingredients
- ?320g of ready rolled puff pastry sheet
- ½ a large white onion
- 2 rosemary pork sausages
- ¼ of a celeriac
- 3 tbsp of half-fat crème fraîche
- 1 large tsp of whole grain mustard
- 1 small tsp of dijon mustard
- Salt + Pepper
- 1 lemon
- Olive oil
- ?1 tsp of dried rosemary
- ?1 egg
Method
- Heat your oven to 180 degrees fan.
- Start by prepping each ingredient – crack the egg into a bowl and leave to the side. In another bowl place the zest of half the lemon, the crème fraîche, wholegrain mustard, dijon mustard, salt and pepper and place in the fridge
- Thinly slice the celeriac with a mandolin, then place into a bowl with cold water and the juice of half the lemon.
- Slice the onion and place into a medium heated pan with a little olive oil and cook for 20 minutes until they are fully cooked through. If they start to brown too much then turn down the heat of the pan.
- Place the pastry onto a baking sheet and score in a border 2cm away from the edges and make small holes in this rectangle with a fork. Pop in the oven for 15 minutes, then remove. With another baking sheet flatten out the scored centre part inside the border.
- Drain the celeriac, spread the crème fraîche onto the pastry, keeping within the border, then lay over the celeriac and onions.
- Squeeze out the sausage meat and place little balls all around the pastry. Finally sprinkle over some salt, pepper, extra virgin olive oil and the dried rosemary.
- Back to the egg – whisk until combined, then brush over the puffed up borders of the pastry. Pop in the oven for a further 15 minutes until the sausage meat is cooked and starts to caramelise. The pastry should be nice and golden.
- A simple salad on the side goes very wellt with this meal.
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