Akoya, Oyster Mushroom, Leek and Celeriac Tart – Sophie Zalokar

Ingredients

• 300 g celeriac, peeled
• 1 tbsp butter
• 1 tbsp water
• 250 ml thickened cream
• 2 eggs
• 1 tbsp tarragon & thyme, finely chopped
• 240 g (2 ½ cups) leek, finely chopped (1 med. leek)
• 20 g butter
• 250 ml Sparkling white wine
• 200 g oyster mushrooms
• ½ tsp freshly grated nutmeg
• 1 x 375g pack butter puff pastry
• 1 dozen Akoya, shucked
• Freshly grated nutmeg
• Fresh dill and tarragon sprigs, to garnish