Celeriac and beetroot galette with salsa verde

Name: Celeriac and beetroot galette with salsa verde | Asda Good Living
Total time: 2 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 250g pack Asda Ricotta Cheese; 1 unwaxed Lemon, zest and juice; 3 tbsp Milk; 2 tbsp Runny Honey; 100g Unsalted Butter, melted, plus more if needed; 200g pack Asda Ready Rolled Filo Pastry; 100g Asda Extra Special Caramelised Onion Chutney; ½ medium Celeriac (about 450g), peeled and sliced; 500g Beetroot, washed, peeled and sliced; ½ x 20g pack Asda Fragrant Rosemary, leaves finely chopped; ½ x 100g Asda Goat’s Cheese, cut into small chunks (optional); 2 x 25g packs Asda Mild & Peppery Flat Leaf Parsley, roughly chopped; ½ x 30g pack Asda Cool & Refreshing Mint, leaves picked; 2 Garlic Cloves, sliced; 2 tbsp Capers, drained; 3 tbsp Extra Virgin Olive Oil

Vibrant and flavourful, this showstopper tart will not only please any vegetarian (or vegan, see tip below) guests this Easter but meat eaters too.

By Asda Good Living,23rd February 2024

Cook: 2 Hours 10 Mins

Serves: 6

Price: £1.63 per serving

Nutritional Information

Each 260g serving contains

Energy
5119kj
471kcal

24%

Fat
25.2g

High
36%

Saturates
12.7g

High
64%

Sugars
21.6g

Med
24%

Salt
0.96g

Med
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1969kj/471kcal

Ingredients

250g pack Asda Ricotta Cheese

1 unwaxed Lemon, zest and juice

3 tbsp Milk

2 tbsp Runny Honey

100g Unsalted Butter, melted, plus more if needed

200g pack Asda Ready Rolled Filo Pastry

100g Asda Extra Special Caramelised Onion Chutney

½ medium Celeriac (about 450g), peeled and sliced

500g Beetroot, washed, peeled and sliced

½ x 20g pack Asda Fragrant Rosemary, leaves finely chopped

½ x 100g Asda Goat’s Cheese, cut into small chunks (optional)

2 x 25g packs Asda Mild & Peppery Flat Leaf Parsley, roughly chopped

½ x 30g pack Asda Cool & Refreshing Mint, leaves picked

2 Garlic Cloves, sliced

2 tbsp Capers, drained

3 tbsp Extra Virgin Olive Oil

Method

Preheat the oven to 220?C/200?C fan/gas 7. In a bowl, beat the ricotta with half the lemon zest and juice, milk and 1 tbsp honey, until combined; season.

Grease a 23cm springform cake (or loose-bottomed tart) tin with melted butter. Lay a sheet of filo into the tin so that one of the short ends covers half the base and then carefully nestle it into and up the sides, leaving the rest overhanging. Repeat with another sheet, covering the opposite side of the base and sides. Brush both sheets well with more butter (including the overhanging pastry). Repeat with two more sheets at a 90? angle to the last, so that you cover the join of the previous two. Working quickly, continue layering up the sheets, laying them around the tin in a circle so that you have a roughly even ring of overhanging pastry.

Spread the ricotta evenly into the base of tin and dot with the caramelised onion chutney. Layer the sliced celeriac and beetroot on top of the cheese base, adding a little salt and rosemary (reserve some to sprinkle on the top) as you go.

Carefully lift the overhanging pastry and tuck just inside and above the edge of the tin, bunching to create a tightly-packed flaky 2–3cm border. Dab any remaining melted butter all over the tart (you may need to rewarm it or melt a little extra) and then drizzle with the remaining 1 tbsp honey.

Place on a baking tray in the bottom of the hot oven and immediately reduce the temperature to 180?C/160?C fan/gas 4. Bake for 50 mins – cover with foil at any point, if it’s browning too quickly – and then remove from the oven. Let cool for 5 mins and then carefully remove the sides of the cake tin. Return to the oven for a final 20–30 mins, until the veg is tender and pastry deeply browned. Top with goat’s cheese chunks, if using and rest and cool for 15 mins before serving.

While the tart cooks, make the salsa verde. Whizz all the parsley, mint leaves, garlic, capers, the remaining lemon zest and juice and olive oil together in a small food processor (or finely chop and mix by hand) with 4 tbsp water until combined. Loosen with a splash more water if needed, until the sauce is thick yet spoonable; season. Serve alongside the galette.

To make this recipe vegan pair the vegan pastry with dairy-free cheese, swap butter for olive oil, and honey for maple syrup.