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Τάρτα με Σελινόριζα και Γραβιέρα

Tart with Celery Root and Graviera Cheese


1 package KANAKI SHORTCRUST Pastry
½ kg celery roots
½ kg potatoes } Preparation time 40 min
150 gr. graviera cheese
2 slices smoked bacon
3 spring onions
1 sprig sage (approx. 10 leaves)
1 lt milk
3 egg yolks } Baking time 40 min
Olive oil
A little butter

Preparation - Steps

In a wide saucepan, add a little olive oil and the spring onion, minced. Peel and cut the celery roots and potatoes, and add them to the saucepan. Pour the milk and add a sprig sage. Salt. Close the saucepan and cook over low heat. Meanwhile, prepare the tart base. Butter well the tart pan and lay the fresh KANAKI shortcrust pastry. Bake in a preheated oven at 160°C with extra heat on the oven elements, for 35 min. Bring the stuffing to a boil, remove the sage and add the grated graviera cheese and bacon bits. Beat the materials in the blender, add 3 egg yolks and stir. Empty the stuffing onto the tart base and sprinkle with grated cheese. Bake at a preheated oven at 170°C with extra heat on the oven elements, for 40 min.

A recipe entrusted to us by Giannis Apostolakis.

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