Ingredients

The following ingredients have 6 Servings
  • 500g celeriac (unprepared weight) or 500g parsnips
  • 1 x 400g pack shallots, peeled and halved
  • 2 tbsp olive oil, plus extra for greasing
  • 3 garlic cloves, finely chopped
  • 3 tbsp finely chopped fresh thyme, plus extra sprigs for garnish
  • 1 x 250g pack chestnut mushrooms, thickly sliced
  • 1 x 200g pack baby button mushrooms
  • 1 x 375g sheet ready-rolled puff pastry
  • 200g Gruyère cheese, or a vegetarian alternative, finely grated
  • 200ml crème fraiche
  • 1 tsp Dijon mustard

Instruction

  • Preheat the oven to 200°C, fan 180°C, gas 6. Peel the skin from the celeriac and cut into 2cm cubes, or peel the parsnips, halve and cut into 2cm slices. Put on a large roasting tray with the shallots and the olive oil, season well and toss together. Roast for 15 minutes until starting to soften and turn golden.
  • Add the garlic, thyme and mushrooms to the roasting tray and toss everything together well. Return to the oven and continue to cook for a further 15 minutes until golden and tender. Set aside to cool.
  • Oil a 25 x 35cm and 2cm deep baking tray and line the base with baking paper. Roll the pastry out a little larger than the baking tray, so it will come up the sides of the tin. Lay the pastry in the tin, pressing it into the corners to make a case.
  • Mix half the grated cheese with the crème fraiche and mustard and spread over the pastry. Scatter the roasted vegetables over the top then sprinkle with the remaining cheese. Bake for 25-30 mins until the pastry is puffed and golden and cooked, and the filling is golden. Serve warm, scattered with sprigs of fresh thyme.