Рецепт Tart Tatin Of Celeriac With Truffle Oil And Balsamic Syrup
| Порций: 4 |
Ингредиенты
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Инструкции
- Preheat the oven to 230C.
- Slice the celeriac into 1/4 inch thick slices and using a small cutter, cut little discs out. Using a sharp knife, trim off the edges of the discs so they become rounded. Blanch the celeriac in boiling salted water for 2 min, refresh in cool water and pat dry with a towel.
- Roll out the puff pastry to 1/4 inch thick and cut 4 rounds, slightly larger than the four pans in that you are going to cook your tatins. If you are doing one big one, just make one big round.
- Heat some butter in each pan, (just sufficient to cook the celeriacs) and place the celeriacs in a neat fashion into the pans. Place on the heat and start to cook gently till they start to turn golden. Remove from the heat and place a disc of pastry over the top. Using a small knife, poke it down the edges, pierce two slits in the pastry disc to allow steam to escape and place into the oven for 10-15 min.
- Meanwhile, place all the balsamic vinegar into a saucepan, bring to the boil and simmer gently till it has reduced by half. Pour into a little bowl and allow to cold. Mix 1tsp of truffle oil with 4 tbsp of extra virgin olive oil and season with salt and pepper, and add in the minced chives.
- When the tatin is cooked, turn in out onto a plate and drizzle with first the oil and then the syrup. Serve immediately.