Celery Tarte Tatin
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.