Ingredients

 

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 miso
  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup milk

Miso glaze(Tama Miso)

  • 2 egg yolks
  • 4 tbsp miso
  • 2 tsp sriracha

Garnish

  • 1/4 cup dill sprigs
  • 1/4 cup cilantro sprigs
  • 2 radishes sliced thin
  • 2 marigold flowers
  • olive oil

Nutritional information

Calories: 235kcalCarbohydrates: 17gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 97mgSodium: 505mgPotassium: 556mgFiber: 4gSugar: 4gVitamin A: 328IUVitamin C: 31mgCalcium: 92mgIron: 2mg

Prep Time 20 mins
Cook Time 1 hr
Servings 10 people

For the Tart dough

For the Tart

  • Follow the instructions above and pre-bake the tart shell for 15 minutes.  Then take out and cool.
    Miso Celeriac Tart

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. 

To Finish

  • 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.   
    Vegetable Quiche with Miso and Celeriac

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Poached Pears,
5 bosc or anjou pears peeled
1/2 cup of white wine, Prosecco or mead
6 cups of water
1 cup of sugar
1 lemon zest and juice
1 cinnamon stick
1 bay leaf
1 star anise
1 tsp of salt

Creme Anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split or a 1 tbsp of vanilla paste
3 large egg yolks
1/2 cup of sugar

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

How to make Poached pears,
Cut peeled pears in half and take out the cores.  Then place them in a pot with water, sugar, mead, lemon peel and zest, all the spices.  Then take a piece of parchment paper and cut a square.  Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.  Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the pears so they stay submerged.  Slowly bring the pot to barely simmering.  Cook for 20-30 minutes or until the pears are tender all the way through.  Check them with a cake tester or toothpick.  Cool to room temperature.
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