Celery Root & Pear Tart

French country bakers have long folded free-form galettes around whatever the market offers. Here earthy celery-root matchsticks meet ripe pears, honey, and thyme in a rustic tart that balances sweet and savory.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 38g carbs
• 15g fat
• 3g fiber

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Ingredients

• 12 oz celery root
• 2 large ripe pears
• 1 sheet (about 10 oz) prepared pie dough
• 2 tbsp butter
• 3 tbsp brown sugar
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• 1 tbsp lemon juice
• 1 for wash egg
• 1 tbsp coarse sugar
• pinch salt

Instructions

1. 1Preheat the oven to 400°F. Peel the celery root and cut into thin matchsticks or very thin half-moons.
2. 2Peel, core, and slice the pears into thin wedges. Toss celery root and pears gently with lemon juice and salt.
3. 3On a parchment-lined baking sheet, roll or unfold the pie dough into a rough 11-inch circle.
4. 4Melt the butter in a skillet over medium heat. Add the celery root and cook, stirring, until just starting to soften and turn golden at the edges, about 5 minutes.
5. 5Add brown sugar, honey, and thyme to the skillet; toss until the vegetables are lightly glazed, 1 to 2 minutes more. Remove from heat and fold in the pear slices.
6. 6Spoon the warm celery-root-and-pear mixture into the center of the dough, leaving a 2-inch border all around.
7. 7Fold the dough border up and over the filling in loose pleats, leaving the center open. Brush the crust with beaten egg and sprinkle with coarse sugar.
8. 8Bake until the crust is deep golden and the filling is bubbling and tender, 28 to 34 minutes.
9. 9Cool the tart on the sheet for at least 15 minutes so the juices settle.
10. 10Slice into wedges and serve warm. The celery root should taste sweet and nutty against the soft pears and thyme.