Food and Travel Magazine | Potato, celeriac and sherried goat’s…
Potato, celeriac and sherried goat’s cheese tart
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Ingredients
- 150g plain flour
- 1tsp fresh rosemary, very finely chopped
- 80g butter
- 500g oval waxy potatoes, peeled
- 150g celeriac
- lemon juice
- 4tbsp crème frâiche
- 150g young goat’s cheese
- 1 medium egg, plus 2 egg yolks
- 2tbsp milk
- 3tbsp medium-dry sherry
- celery salt and paprika
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