Leek and Celeriac Pie

Serves 4

Preparation 30 minutes

Cooking time 20-25 minutes


  • single pie crust of your choice
  • 2 small celeriac, cubed
  • 4 small leeks, sliced using as much of the green as possible
  • 4 T olive oil
  • 2 garlic cloves, peeled and crushed
  • 2 t each chopped fresh thyme and sage
  • 2 T Basil pesto (or any saucy thing)
  • 2 T caper in brine, drained
  • 4 oz gruyere or cheddar cheese, grated
  • salt and pepper


  1. Roll out the pie crust into a greased & floured pie dish.  Pre-bake at 375 for 10 minutes.
  2. Cook the celeriac in boiling water until just tender, about 10-15 minutes. Drain and immediately refresh under cold water.
  3. Heat oil in a frying pan and add leeks until almost softened. Add garlic and herbs and fry gently another 3-5 minutes, or until softened and lightly golden.  Add the celeriac to the leek mixture.
  4. Spread the pesto (or whatever sauce you use) on the pre-baked pastry base, then top with the celeriac and leek mixture.
  5. Scatter over the grated cheese and season generously with salt and pepper. Bake the tart in oven for 20-25 minutes until the cheese is melted and golden. Serve at once with a tomato, basil, olive oil and balsamic vinegar salad.