A perfect veggie centrepiece – ideal for feeding friends and family meat-free.
Method:
Preheat the oven to 220°C/425°F/gas mark 7.
Preheat a baking tray (large enough for the celeriac and the sliced mushrooms) whilst preparing the celeriac. In a bowl toss the cubes with olive oil, salt and pepper then space out on the baking tray and roast for 20-25mins until gently browned and tender. 10 mins into the cooking time turn the heat down to 200°C, gently toss the sliced Portobello/Field mushrooms in a tbsp of seasoned oil and add them to the baking tray for the final 15 mins. Give them plenty of room so that they roast rather than steam.
Meanwhile, pulse the chestnut mushrooms in a food processor until coarsely chopped. Fry in a knob of butter with the crushed garlic, stirring occasionally until all the water has evaporated and the mix is dry. Add the lentils, pine nuts, chopped spinach, parsley, cream and crème fraiche and cook for a further 2-5 mins until the mix is a thick consistency. Then add the celeriac, stir and put in the fridge to chill for 30mins.
On a lightly-floured surface, roll the ready-rolled pastry a little more and cut out a circle the size of a dinner plate. Spread 4tbsp Caramelised Onion Marmalade onto the pastry leaving a 5cm/2inches border all around the edge.
Spoon the cooled mushroom/celeriac mix on top of the Caramelised Onion Marmalade and finish with the roasted slices of mushroom on the top.
Pull in and crimp the pastry around the edge which doesn’t have filling on. Work your way around the circumference, so that you form a crimped border around the edge of the filling. Brush the edges of the pastry with beaten egg.
Bake in the oven for 15 mins until the pastry is golden and cooked. Remove from oven and brush a tablespoon of melted Caramelised Onion Marmalade mixed with a little hot water over the top. Sprinkle with some fresh parsley to finish.
Serves: 4
Prep time: 30 mins
Cook time: 15 mins
Ingredients:
200g Celeriac – trimmed and cut into 1 inch cubes.
2 tbsp Olive oil
200g Portobello or field mushrooms – thickly sliced
200g Chestnut mushrooms
Knob butter
1 Clove garlic, crushed
250g Lentils
50g Pine nuts
150g Spinach, chopped
Small bunch parsley
3tbsp Double cream
3tbsp Crème fraiche
5tbsp Tracklements Caramelised Onion Marmalade
320g Ready-rolled puff pastry.
1 Egg, beaten
Salt and Pepper
