Celeriac and mushroom tartTolhurst Organic

February highlights

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  ”February for me is the start of the growing year. – says Tolly (Iain Tolhurst It’s like the dawning of the crops, which will be coming forward for the following twelve months. This is the time when we start to think about sawing and planting. It’s also the time when days start to get longer. We go from eight-hour days to ten or eleven-hour days. It’s often quite nice weather in February, it’s often quite sunny and fairly dry. But really, this is about the start of the growing year. This is the most important thing: in February we saw all the tender plants – the peppers, the cucumbers, tomatoes, the early cabbage, the early beetroot, leaf beat and chard, spring onions, onions for the field. We also set potatoes up to sprout, ready to be planted. So it’s quite a busy month February; a lot happens.  

Our winter is very short, we only have from end of November until February when it is relatively quiet. That’s it! And then we are ramping up, for the rest of the year.  

 

Celeriac and mushroom tart

Celeriac and mushroom tartTolhurst Organic

By Tolhurst Organic Published: February 3, 2025

  • Yield: 6 Servings

This warming winter dish will clear your build-up of celeriac, and you can use any mushrooms you like.

Ingredients

Instructions

  1. Preheat the oven to 220°C, gas mark 7.
  2. Brush the celeriac under running water. Place it on a chopping board and cut into 2 cm thick circles, then peel off the tough outer skin. Quarter the peeled circles and steam for 15 minutes until the celeriac becomes soft and easy to mash.
  3. With a potato masher, or in your food processor, crumble the tofu block. Add in the steamed celeriac and mash. Add the yeast flakes, nutmeg, vegan butter and vegan cream, and continue mashing. Generously season with salt and pepper. This is your tart filling.
  4. Line a round baking tray with the pastry sheet, spoon in the celeriac filling, level it off and bake in the oven for 20 minutes.
  5. While waiting for the pastry, you can prepare the mushroom topping: start by finely slicing the mushrooms. Heat the oil in a pan and fry the mushroom slices on one side, slightly browning them.
  6. When the pastry and filling have had their 20 minutes, add the mushroom topping, preferably in one even layer, and continue baking for another 15 minutes.
  7. Serve the tart hot, sprinkled with fresh thyme leaves, accompanied by a side of chips and your favourite ferments.