Celeriac and oatmeal tart {without milk}
Non non détrompez vous ceci n’est pas une tarte à la rhubarbe mais bien une tarte au céleri ! Il y a quelques temps j’ai déniché sur le marché un céleri branche rose, je n’ai pas pu résister même si j’avoue que le céleri branche je sais rarement comment le cuisiner. Bon, comme j’aime bien relever les défis et changer un peu l’image du céleri branche qui ne sert que dans la bonne vielle recette de la soupe de grand-mère, j’avais déjà il y a quelques temps préparé cette salade de céleri. So certainly the color gradient is pretty before cooking, but obviously after cooking it is a little less visible but that doesn't matter, I had fun doing it (Emily 4 ans 1/2) and it doesn't take away anything from the taste. For the dough, I decided to change a little from my classic recipe dough without butter by adding oatmeal, it gives a little more crunch and it contrasts well with the celery.
I hope that the next time you come across a celery branch on your route, you will take it under your arm and cook with love (or with someone else… ok I'm leaving !) this little pie.
- The heart of a celery stalk
- 2 eggs
- 20 cl of spelled cream
- 10 l of vegetable milk
- You sell
- Pepper
- FOR THE DOUGH
- 150 g whole wheat flour
- 50 g oatmeal
- 1 egg
- 5 tablespoons of water
- 40 ml d'huile d'olive
- 1 pinch of salt
- Prepare the dough, To do this, mix the dry ingredients together then add the egg and olive oil. Sand the dough with your fingertips then add water gradually. Work the dough to form a homogeneous mixture. let stand 1 hour.
- Wash and cut the celery stalks into pieces (depending on the shape of your pie pan).
- Cook the celery ranches 10 minute steam.
- Preheat the oven to 200° on the bottom.
- Spread the dough on 4 mm thick then press it into a tart mold.
- Arrange the celery on top (here with a color gradient).
- Beat the eggs with the cream, vegetable milk, salt and pepper and pour over the celery.
- Bake 25-30 minutes.
Emilie
