You have to try this amazing Celery Root and Kohlrabi Tart with Miso!
If you like vegetables roasted in a wood oven topped with a salty miso layer then you are going to like this recipe. If you don't care for either of these two ingredients than you can move on to the next recipe. This is basically a vegetable quiche with asian flavors and wood roasted vegetables. I served this dish during a recent dinner with Matthew and Camila mcConaughey. Here is the recipe I hope you enjoy it!
Celery Root and Kohlrabi Tart
2 celery roots wood roasted peeled and sliced 1/8 thick
2 kohlrabi bulbs wood roasted peeled and sliced 1/8 thick
2 tbsp Sam jang
1 tbsp of miso
1/4 cup cream
1/4 cup milk
Miso glaze (Tama Miso)
2 egg yolks
4 tbsp of miso
2 tsp of sriracha
1/4 cup of dill sprigs
1/4 cup of cilantro sprigs
2 radishes sliced thin
2 marigold flowers
Pate brisee see recipe
For the Tart,
Follow the instructions above and pre-bake the tart shell for 15 minutes. Then take out and cool.
For the Vegetables,
Start your wood burning oven and try to obtain close to 450 degrees. Drizzle olive oil on top each of the celery root and kohlrabi. Season with salt and place in a cast iron pan and place in your wood burning oven. Rotate the vegetables every 15-20 minutes. Cook for roughly an hour or so until both are tender all the way through (using a cake tester to poke through the centers to test). Let them cool completely and the using a knife peel away the bunt out layer or peel and discard. Then slice them both around the same thickness about 1/8 inch.
Take your pre-baked tart shell and add a small layer of Ssam Jang to the bottom of the crust. Then in another bowl mix well with a whisk eggs, miso, milk, and cream. Place a layer of the celery root down on the bottom of the tart on top of the ssam jang. Then add a layer of the sliced kohlrabi on top of that. Continue the process until you have used all of the vegetables and the tart is full. Then gently pour your egg/milk mixture on top of the vegetables filling up the tart. Place the tart in a preheated oven at 400 degrees. Cook for 25-30 minutes until the tart has set. Allow to cool.
Make the Tama miso mixture by combining everything in a bowl with a whisk. Then add a thin layer of the tama miso on top of the whole tart. Place the tart back in the oven for 5-6 minutes. This will cook the egg enough in the tama miso to form skin like topping on the tart. Place all the ingredients of the herb salad together. Slice the tart and place on a plate, add the herb salad next to it, serve and enjoy! This can be serve hot or cold.