Potato, celeriac and sherried goat’s cheese tart

Serves 6 Starters and mains

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Method

Make a shortcrust pastry dough with the flour, rosemary, a good pinch of salt and the butter. Butter a 20cm-diameter springform or loose-bottomed tin 4cm deep. roll the pastry to line the tin, prick the base lightly and chill for 30 minutes.

Preheat the oven to 190˚C/375˚F/Gas 5. Slice potatoes diagonally into long slices, as thick as a one pound coin. Boil for 2 minutes in salted water, drain and leave to cool in a colander.

Peel the celeriac and slice about the same thickness as the potatoes. Place straight into a pan of cold water acidulated with a good squeeze of lemon juice. Bring to the boil, simmer for 2 minutes and drain.

Bake the pastry case blind for 10 minutes. Put the crème frâiche into a food processor, slice in the goats’ cheese, add the egg and extra yolks and process the mix (the goats’ cheese will still make it look lumpy). Add the milk and sherry and season with ½tsp celery salt. remove the blind from the tart case, brush the base with a little of the goats’ cheese mixture and return to the oven for 10 minutes. remove and allow to cool.

Arrange half the potatoes in concentric circles in the tart case, interspersing slices of celeriac. Spoon in half the sauce, grind on black pepper and sprinkle with paprika. Make another layer of potatoes and celeriac, pouring on sauce and seasoning as before, without overfilling the case.

Return to the oven for 15 minutes, turn heat down to 160˚C/325˚F/Gas 3 and bake for a further 20-25 minutes until no unset sauce breaks the surface when you gently press the centre of the tart. Cool in the tin.

Reheat gently if necessary, to serve warm, remove from the tin and cut into wedges.