Smoky maple-roast celeriac galette

• celeriac↗1 large or 2 small

  peeled, halved and cut into 1.5cm-thick wedges

• olive oil↗2 tbsp tbsp

  plus a drizzle

• smoked paprika↗2 tsp tsp
• chipotle chilli flakes↗¼ tsp tsp

  plus 2 extra pinches

• maple syrup↗2 tbsp tbsp
• thyme sprigs↗4

  leaves picked

• shallots↗2 long

  finely chopped

• soft cheese↗150g dairy-free g

  150g dairy-free

• dill↗1 tbsp chopped tbsp
• chives1 tbsp chopped tbsp

  plus extra to serve

• puff pastry↗500g block dairy-free g

  500g block dairy-free

• plain flour↗

  for dusting

• milk↗2 tbsp dairy-free tbsp

  2 tbsp dairy-free

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the celeriac wedges into a large bowl with the olive oil, paprika, chilli flakes, maple syrup and most of the thyme leaves. Season and toss well to evenly coat. Tip onto a baking-parchment-lined baking tray, spread out into a single layer and roast for 30-35 mins until tender when pressed with the tip of a sharp knife. Turn halfway through cooking, brushing with any glaze on the tray. Leave until cool enough to handle.

2. 2

   Meanwhile, fry the shallots in a drizzle of oil in a frying pan set over a medium heat with a pinch of salt until soft, about 5-6 mins. Cool.

3. 3

   Mash the soft cheese, herbs, a pinch of chilli flakes, a few more thyme leaves and some seasoning together in a bowl. Fold in the shallots. Place a large baking sheet in the oven to heat.

4. 4

   Roll the pastry out on a floured work surface into a large rectangle around 38 x 28cm and 3mm thick (it should be around the same size as your baking sheet). Transfer to a large sheet of baking parchment.

5. 5

   Spread the soft cheese mixture over the middle of the pastry, leaving a 5cm border. Arrange the celeriac wedges on top in a single layer. Carefully fold the exposed border over the edge of the filling so it slightly overlaps the celeriac wedges.

6. 6

   Brush the border with the milk and, using the baking parchment to help you, carefully transfer the tart to the hot baking sheet. Bake for 35-40 mins until the pastry is cooked through (gently lift it with a fish slice to check the bottom is cooked) and the celeriac is golden and caramelised. Scatter with more chives, the remaining thyme and a pinch more chilli flakes (if you like) to serve.