Celeriac Galette

There’s nothing that brings me more delight than finding an unpopular ingredient as intimidating as the celeriac and successfully making something utterly delicious with it. Maybe it’s the part of me that loves a good underdog story.

Oft overlooked and passed over in favor of its stems (celery) or perhaps more approachable root vegetables like carrots or beets, celery root is incredibly easy to work with, versatile as a nutritious stand-in for potatoes in most recipes, and is just plain delicious with slight hints of mellow, celery flavor.

The best part about this recipe is that it’s endlessly riff-able, serving as a template for whatever veg you may have on hand: cauliflower, mushrooms, potato, leek…the options are endless. Do let me know if you have the courage to give it a try! You won’t be sorry.

Savory Celeriac Galette

• 1 celeriac
• Peppercorns (optional)
• Bay leaf (optional)
• Red onion or shallot
• Splash of red wine vinegar
• 1 savory puff pastry
  • 2 cups flour
  • 1/2 tsp kosher salt
  • 2 sticks unsalted butter, cubed and frozen
  • 1/2 cup ice water
• Ricotta
• Provolone or gruyere
• Parmesan
• Lemon zest and juice
• 1 egg
• Mix of greens for topping (sliced celery, lettuce, cabbage, radicchio)

Make the puff pastry. Using a stand mixer with the paddle attachment, mix flour and salt. Add 1 stick of cold cubed butter and mix on medium until incorporated and it looks like crumbs. Add cold water and then the second stick of cold, cubed butter. Mix on low just until pastry comes together. Shape dough into two disks, wrap, and chill at least 1 hour.

Prep filling. Wash, peel, and cut celeriac into slices. Cook in boiling water seasoned generously with salt, peppercorns, bay leaf, and a glug of olive oil until tender. Drain well and season with salt, pepper, and splash of red wine vinegar and olive oil. Set aside.

Assemble. Roll out chilled dough until about 1/4” thick without worrying too much about shape. Spread ricotta on dough leaving a 2” border. Zest lemon over ricotta. Layer on shredded provolone and cooked celeriac. Fold over edges of dough and crease gently. Brush with egg wash and bake at 375 F for 30 mins or until golden brown. Top with sliced celery and mixed greens after dressing with lemon juice, olive oil, salt, and pepper. Grate additional parmesan on top while warm. Slice and serve!

Note: puff pastry recipe adapted from Leah Eskin.