Atherton´s way: Beetroot and celeriac tart

I recently posted these 3 pictures above on instagram under the umbrella "work in progress, what am I making?" The popular reply was "blackberry vinegar". Indeed this was just one of the ingredients, but what I was actually making was a beetroot and celeriac tart.

What I aspired too......

When you think you have invented something don´t whatever you do Google it.You will most likely discover that someone has got there before you and you´ll be sad and very disappointed even though you thought of it out of nowhere.I foolishly googled "beetroot and celeriac tart" and discovered the credit had already gone to Jason atherton from his Pollen Street Social cookbook.This stunning book showcases the very best recipes from his acclaimed London restaurant of the same name.It is near impossible to emulate a michelin star chef´s creation but Nevertheless I tried.

 I became a fan of Atherton´s watching his chef´s brigade TV series,back in 2010. His Pollen Street restaurant is famed for using the very best and freshest produce, and, following the seasons, something that has always been close to my own heart.The inspiration behind Atherton´s team at Pollen Street is to take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. Chefs cook to nurture people, and looking at the response to his restaurant this chef understands this firsthand. 

His approachability and warmth extend to his cuisine, making him in my mind one of the best chefs working today. Atherton comes across as one of the most talented, hard-working chefs. He's an obsessive and it shows, creating remarkably delicious and approachable dishes that come from an intense passion for the craft of cooking. My dilemma here was in what way to serve this? Was it savoury or sweet in its capacity?
The dishes featured in Atherton´s Pollen street range from canapes and afternoon tea  to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle. Right or wrong I dont know. but I opted for serving it as whimsical savoury item alongside some teatime treats like lettuce and cucumber sandwiches on the cake stand.

.......and what i actually produced

Beetroot and celeriac tart

Makes 24 mini tarts

TART CASES

250g plain flour, plus extra for dusting

65g type"00" flour

1 tsp flor de sal

150g unsalted butter, softened

sprig of thyme,leaves picked

1 large egg

1 large egg yolk

25ml cold water

Sift the flours and salt together into alarge mixing bowl.

add the butter and mix into the flour with spatula until the mixture resembles fine bread crumbs.

Add the thyme leaves and mix well.

Beat the egg, egg yolk and water together in a small bowl.

Add three-quarters of this to the flour mixture and stir until it forms dough.

If the mixture is too dry to come together, add alittle more of the beaten egg.

shape the dough into ball,wrap in clingfilm and chill for at least an hour to firm up.

Preheat the oven to 160C / 140 F /Gas mark 2.

Lightly dust a work surface with flour, then roll out the dough thinly to about a 2mm thickness.

With an 8- 9cm round pastry cutter,stamp out 24 discs.Use these to line 24 mini tartlet tins,leaving a little pastry hanging over the rim.Line each pastry case with a small piece of baking parchment,then fill with the baking beans.

Set the tartlet tins on abaking tray and bake for 15 -16 minutes or until the pastry is light golden around the edges.Remove the baking beans and parchment,then return the pastry cases to the oven to bake for a further 3-4 minutes until cooked through.

Leave to cool before trimming off the excess pastry with a sharp knife.Set aside to cool completely before removing from the tins.

FILLING

2 large purple beetroots,roasted and then peeled

1 garlic clove, sliced

a few sprigs of thyme

a few knobs of unsalted butter

1/4 celeriac

olive oil for cooking

a splash of blackberry vinegar

flor de sal and black pepper

Peel the celeriac and chop into rough dice.

Heat the butter and a little olive oil in a large frying pan over a medium heat.

Add the garlic, thyme, celeriac with alittle seasoning and cook, 

tossing occasionally for 10-12 minutes or until tender.

Grate the cooked beetroot and add to the pan then cook until all the liquid has evaporated and the pan is dry.

transfer the contents of the pan to blender and blitz to avery smooth purée.

Add a generous splash of blackberry vinegar and adjust the seasoning with salt and peppoer to taste.

Pass the purée through a fine sieve into bowl.Cover and keep in the fridge until needed.

about 15 - 20 minutes before serving,take the bowl from the fridge and give the purée a quick stir,

then transfer to a squeezy bottle.

TO ASSEMBLE

24 blackberries

Pipe the beetroot and celeriac purée into the pastry cases,filling them almost to the top.

Place black berry in the middle of each and serve immediately.