- 2 sheets puff pastry
- 1 egg yolk, beaten
- 1 brown onion, sliced
- 2 cloves garlic, minced
- 2 Tbsp unsalted butter
- ¼ bunch thyme, finely chopped
- 1 head celeriac, peeled and coarsely-grated
- 120g provolone, coarsely-grated
- 6 eggs
- 300ml cream
- salt flakes and freshly-milled black pepper
1 Preheat oven to 180°C. Use one disc of puff pastry to line the base of a 22cm spring-form tart tin, and cut the remaining sheets into strip to line the sides. Place in the freezer for 10 minutes, until firm, then line with non-stick baking paper and baking weights. Bake for 20 minutes, until golden, then remove the lining and bake for another 5 minutes.
2 Brush the inside of the pastry shell with egg yolk and bake for 4 minutes, until glazed, then set aside.
3 Sauté the onion and garlic in butter for 5 minutes, until softened, then mix in the thyme, celeriac and provolone. Set aside. Whisk the eggs and cream in a large bowl, then stir in the celeriac and mix well. Season generously, then ladle into the pastry shell and bake for 25 minutes, until golden, firm to touch and lightly risen. Cool on a wire rack for 20 minutes, then serve.