This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy Penyston. We use celeriac as well as potato, which gives the tartiflette extra depth of flavour and makes use of this delicious winter vegetable. Rich and warming, this is a wonderful dish for chilly evenings and hungry guests.
METHODDIFFICULTY: Medium 1 HR
Preheat the oven to 190ºC.
Bring a large pan of water to the boil. Carefully drop in the potatoes and simmer for 15 minutes or until just tender. Drain and keep the potatoes to one side. When cool enough to handle, peel and cut into ½cm slices.
Bring another pan of water to the boil. Peel and quarter the celeriac and cut into ½cm slices. Add to the boiling water and simmer for 7–10 minutes, until just tender. Drain and keep to one side.
Fry the bacon strips in a small pan, until crisp and golden.
Melt the butter in a frying pan and when hot, add the sliced onion and cook for about 10 minutes until softened and translucent. Add the thyme and garlic and cook for 2 minutes more. Stir in the crispy bacon, followed by the white wine and bring to the boil. Simmer to reduce until nearly all of the liquid has evaporated.
To assemble the tartiflette, butter a medium-sized ovenproof dish. Arrange a layer of sliced celeriac on the bottom of the dish, followed by a layer of sliced potato and then half of the onion mixture. Season with salt and pepper and then repeat so you have a second layer of vegetables and onion. Pour over the double cream and then arrange the slices of Penyston brie neatly on top, to .
Place at the top of the oven and bake for 30 minutes, or until the tartiflette is bubbling and the top is a rich golden brown.