Celery Tarte Tatin

Serves 4

55 Minutes Easy


6 stalks celery

130g caster sugar

40ml Azalea Grapeseed Oil, plus extra to grease tin

60ml thickened cream

½ tsp sea salt

Puff pastry sheet

Vanilla ice cream, to serve



Preheat a fan-forced oven to 200ºC. Grease and line the base of a 17cm round baking tin. Place baking tin over the puff pastry and use a small, sharp knife to cut a round the same size as the tin.


Cut celery stalks to shape and line the base of the prepared tin.


Heat a small saucepan over medium-high heat, add sugar and stir until completely dissolved and golden. Whisk in oil, then remove from heat add thickened cream and salt and whisk until thickened.


Pour 1-2 tbsp of caramel over the celery to coat then drape the pastry over the top, tucking in the edges. Poke with a fork then bake for 30-25 mins until the pastry is puffed, golden and firm.


Stand at room temperature for an hour before inverting onto a plate and serving with vanilla ice cream.