Free-form leek and celeriac filo tart

SERVES FOUR INGREDIENTS

1 medium celeriac 2 leeks 100ml olive oil A pinch of fresh marjoram leaves 1 pack vegan filo pastry sheets ½ tsp poppy seeds

10 hazelnuts, skinned and finely chopped

METHOD

Preheat the oven to 170C/150C fan/Gas 3. Peel the celeriac and dice it into small pieces. Add to a small pan and cover with water, season and bring to the boil, then turn the heat down to a simmer and cook for 20 minutes until the celeriac is soft.

Drain well and crush with a potato masher or a fork, and leave to one side.

While the celeriac is cooking, split the leeks lengthways down the centre. Remove the thick green ends and slice the leek halves widthways. Place in a colander and wash, then drain well.

Heat two tablespoons of the oil in a pan, add the leeks and season, and cook with a lid on for about 10 minutes, until soft. Mix the leeks with the celeriac and marjoram leaves and set aside to cool.

Unroll the filo pastry sheets and cover with a damp cloth.

Place one sheet on a greased baking sheet and brush it with a little oil. Lay a second sheet on top at a slight angle and brush with oil. Repeat with another three sheets.

Spoon the celeriac and leek mixture into the middle of the pastry, leaving a 12mm gap around the edge. Fold the edges of the pastry over the celeriac and sprinkle with the poppy seeds.

Bake for 15 to 20 minutes, until the pastry is cooked.

Allow the tart to cool slightly before slicing. Finish with a scattering of hazelnuts and serve with a green salad or the vegetables on this page.