Caramelised Celery Tarte Tatin with Parmesan and Sage crust

June 27, 2016

  • Yields: 4 as a starter or 2 as main course


For the pastry:

100 g Cold butter, cut into 1cm dice

200 g Plain flour

8 Sage leaves, finely chopped

25 g Parmesan, finely grated

Pinch salt

For the filling:

2 Whole bunches of celery, remove outer leaves and trim roots but do not separate out the sticks

50 g Unsalted butter

1 tbsp Olive oil

1 tbsp Dark brown sugar

1 tbsp Balsamic vinegar

Salt & freshly ground black pepper

25 g Freshly grated parmesan to sprinkle


1Pre-heat the oven to 180°C. Make the pastry in a large bowl by tossing the diced butter in the flour, sage, parmesan and a pinch of salt.

2Add just enough icecold water, about 6-8 tablespoons, to bring it together into a firm dough that is not too sticky.

3There should be no loose pieces of fat or flour left in the bowl.

4Turn onto a floured work surface and roll into a rectangle of about 1 cm thick.

5Fold the top third into towards you into the middle, and the bottom third up over it - just like folding a letter.

6Turn the pastry by 90°, roll out to a rectangle again and repeat the folding.

7Repeat this turning, rolling and folding process 4 or 5 times, keeping the board and rolling pin lightly floured.

8Wrap the pastry in cling film and chill for at least an hour before using.

9Whilst the pastry is chilling, make the filling.

10Cut each celery bunch into half through the root, then each half into quarters leaving you with eight pieces.

11Melt the butter with the oil in a frying pan that can go in the oven.

12Add the sugar, balsamic vinegar and celery and season with a little salt and freshly ground black pepper.

13Cover the mix loosely with a piece of damp greaseproof paper and gently sweat for 15-20 minutes until the celery is soft & tender when pierced with the point of a knife.

14Remove the greaseproof paper, turn up the heat and fry for a further five minutes until lightly caramelised.

15Turn off the heat and spread the celery out evenly in a single layer over the base of the pan.

16Allow to cool a little.

17On a floured work surface roll out the pastry into a circle just a little larger than the frying pan.

18Carefully lift the pastry and lay over the celery, tucking the edges under.

19Bake in the oven for 20 minutes or until the pastry has puffed up.

20Remove from the oven and carefully turn out onto a baking sheet.

21Sprinkle with the rest of the parmesan and return to the oven for a further 5-10 minutes until the parmesan has browned and the pastry is cooked through.


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