Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

This recipe from Nicolas & Cécilia Gautier,chefs at the Auberge de la Grive restaurant in Trosly-Loire, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 8
Preparation time: 15 min
Cooking time: 30 min
Freezing: 6 h

Ingredients for Nicolas & Cécilia Gautier 's celerytatin

100 g butter
130 g caster sugar
4 turns of white pepper mill
1 large celery root ball
1 puff pastry

Forthe ice cream

150 g plain yoghurt
50 g sugar

Steps for Nicolas & Cécilia Gautier 's celerytatin

Ice cream: Vigorously mix the yoghurt with the 50 g caster sugar. Pour the mixture into a container and place in the freezer for a minimum of 6 h.
Celery: In a non-stick frying pan, melt the butter with 130 g sugar and white pepper , without browning. Remove from the heat and add the finely chopped celery (maximum 3 mm thick). Press the different layers together well. Return the pan to a low heat and keep an eye on the cooking. The caramel should turn a lovely golden color and bubble slightly.
Tarte tatin: Once the celery has caramelized , cover it with the puff pastry. Bake at 180°C for 20 minutes.
Serving: Once out of the oven, carefully turn the tarte tatin out onto a plate and serve while still warm with a scoop of yoghurt ice cream.

Has this recipe inspired you to discover the cuisine of Nicolas & Cécilia Gautier? Read the Gault&Millau review of L'Auberge de la Grive.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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