This silky and delicious savoury tart can be prepared in stages if you’re pressed for time.

Serves: 6-8 | Preparation time: 20 minutes | Cooking Function: *vegetable 25 minutes 180°C hotAir, Tart bake on hotAir intensive/Pizza setting at 180°C for 25 minutes.

• 500g celeriac grated
• 400g shallots peeled and sliced into 1cm rings
• 2 tbsp olive oil, plus extra for greasing
• 3 garlic cloves, finely chopped
• 3 tbsp fresh thyme finely chopped plus extra sprigs for garnish
• 250g speciality mushroom like Shiitake or Oyster
• 1 pack ready rolled pastry
• 120g gruyère cheese finely grated
• 200g cream cheese

Note: Allergens highlighted in bold

1. Peel and slice the celeriac, place in a food processor using the large size attachment to grate the celeriac.

2. Peel and slice the shallots into rings, mix with the celeriac and olive oil. Season well.

3. Place in a universal tray in the oven for 15 minutes on hotAir 180°C, turning occasionally. 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 10 minutes until soft, golden and tender. Set aside to cool. (You can also prepare the vegetables in advanced).

4. Line a baking tray with baking paper. Place the ready roll pastry on the tray then use a knife to mark around the pastry 1cm inside the edge.

5. Mix half the grated cheese with the cream cheese and spread over the base of the pastry, scatter the cooled roasted vegetables over the top then sprinkle with the remaining cheese.

6. Adjust the cooking function to hotAir intensive/Pizza setting at 180°C, then place the baking tray in the oven for 25 minutes or until golden and risen.

Note:

*If the oven is already in use, use hotAir at 180°C. If starting from cold with vegetables prepared in advance use coolStart 180°C which does not need pre-heating.