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Celeriac + sweet garlic pie

Celebratory pie for web

This has been my Christmas centrepiece many times. It is everything I want in a pie: a Cheddar and winter herb flaky pastry; a creamy filling, sweet with balsamic garlic and roasted celeriac; and a crisp grated celeriac roof. This high-sided pie takes a little time, but at Christmas I think that’s okay.

I'll normally make it on Christmas Eve, ready to bake on Christmas Day.

Duration
2hr 15 - 2hr 30
Serves
8 - 10
Celebratory pie for web

Ingredients

FOR THE PASTRY

  • 250g plain spelt flour, plus a little extra for dusting
  • 125g cold unsalted butter, cubed
  • 1⁄2 teaspoon fine sea salt
  • a few sprigs each of rosemary, thyme and sage, leaves picked and finely chopped
  • the zest of 1 unwaxed lemon
  • 25g good Cheddar, grated
  • 1 medium egg yolk
  • 50–70ml cold water

FOR THE FILLING

  • 3 heads of garlic, cloves separated and peeled
  • olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon runny honey
  • 2 sprigs each of rosemary, thyme and sage, leaves picked and finely chopped, plus extra to finish
  • 1kg celeriac
  • 220g Lancashire or good Cheddar cheese, crumbled
  • 150g crème fraîche
  • the juice of 1⁄2 a lemon
  • 1 tablespoon wholegrain mustard
  • a small bunch of parsley, chopped
  • Worcestershire sauce
  • 2 organic eggs, beaten

  1. Make the pastry

    Put the flour into a mixing bowl. Add the butter and salt. Rub gently with your fingertips until the mixture is like fine breadcrumbs. Stir through the herbs, lemon zest and Cheddar. Beat the egg yolk with 1 tablespoon of cold water. Add to the flour and mix until it forms a dough. Add more water, a teaspoon at a time, until it comes together into a smooth dough. Wrap in cling film and chill in the fridge while you make the filling.

  2. Make the filling

    For the filling, put the cloves of garlic into a saucepan, cover with cold water and bring to a gentle simmer. Cook for 2–3 minutes, then drain. Wipe the saucepan dry. Add the garlic and 1 tablespoon of olive oil and fry on a high heat for 2 minutes. Add the balsamic vinegar and 100ml water, bring to the boil and simmer gently for 10 minutes. Add the honey, most of the rosemary and thyme (reserving the rest, with the sage) and a good pinch of salt. Continue to cook on a medium heat for a further 5 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.

  3. Prepare your celeriac

    Meanwhile, peel the celeriac and cut it into quarters. Set aside 300g and slice the rest into 2cm-thick pieces. Put them into a saucepan, cover with hot water and boil for 7–10 minutes, until they are soft and have turned slightly translucent. Drain and tip into a big mixing bowl. Add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and eggs. Add a good pinch of salt and grind of pepper and gently fold in the garlic cloves.

  4. Assemble the pie

    Preheat the oven to 180oC/160oC fan/gas 4. Sprinkle flour onto a work surface and roll out the pastry to 3–4mm thick. Line a 20cm-diameter cake tin with the pastry, ensuring a little spills over the edges. Pour the filling into the pastry case. Coarsely grate the reserved celeriac and pile it on top. Finish with the reserved rosemary and thyme, all the sage, and a drizzle of olive oil.

  5. Bake

    Bake for 45 minutes or until the tart filling has set and the top is golden brown. Remove from the oven, leave to cool a little, then take it out of the tin. Lay a few herbs on top and serve warm.

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