Prawn & Celeriac Tart

I never normally make pastry but this recipe, by Cathy Gayner from her cookbook Recipes From Le Rouzet, is a breeze and OMG the wonderful fragrance of a freshly cooked cheese pastry that floats around the kitchen!

Prawn & Celeriac Tart

Recipe by Cathy Gayner, tried & relished by Grace and familyDifficulty: Surprisingly easy


Total time





  • 110g butter

  • 140g flour

  • 30g strong Cheddar or Parmesan, grated


  • 10 rashers of smoked streaky bacon, diced

  • 180g celeriac, peeled and cut into small chunks

  • 50g butter

  • 18 large raw prawns, peeled and deveined

  • 2 eggs plus 2 extra yolks

  • 300ml double cream

  • Salt and pepper


  • Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 23cm loose bottomed tart tin with a removable base. The pastry will be thin but that is what you want. Prick really thoroughly all over, even up the sides, this will prevent shrinkage, then chill in the fridge.
  • Cook the pastry in an oven preheated to 180 degrees C/fan 160 degrees C / Gas 4 for 15 mins or until pale gold in colour.
  • Saute the bacon and celeriac in the butter until the celeriac is turning gold and the bacon is beginning to get crispy.
  • Arrange in the tart case with the raw prawns.
  • Whisk the eggs into the cream, season well and pour carefully into the tart case. Cook at 190 degrees C/fan 170 degrees /Gas 5 for 35 – 40 minutes.

Cook’s Tip

  • As I like to prep ahead of time, I cooked the pastry the day before and, when cooled, left in the kitchen covered with a clean cloth.

If you saw our recent article on our most favourite cookbooks, this is mine. Simple to make, these recipes look as if you have taken way more trouble than you have. 100% of the proceeds from the book go directly to the charity Cathy founded, Age Unlimited, which provides much needed support for young people growing up with no prospects, and the very elderly who, through no fault of their own, have fallen on hard times. BUY YOUR COPY NOW