Serves 8
900 g (2 lb) celeriac
900 g (2 lb) old potatoes
1 large clove garlic, chopped
grated nutmeg
80 g (3 oz) butter, melted
salt and freshly ground black pepper
1. Grease 2 x 20 cm (8 inch) diameter sandwich tins and line the bases with baking parchment.
2. Slice the celeriac and potato thinly. A mandoline is ideal for this. Layer the slices alternately in the tins. Arranging the bottom layer in a circle of overlapping slices makes an attractive looking top to the tart once it's turned out.
3. Sprinkle salt, pepper, nutmeg and a little garlic between each layer. Press down firmly and pour half the butter over each tart.
4. Cover with buttered foil and bake at Gas 7 (220C) 425F for 1 - 1 1/2 hours. The longer they are baked, the browner the tarts will be.
5. Remove the foil and turn the tarts out on to warmed plates. Cut into wedges to serve.
