Tarte slovène au céleri-rave et à la pomme de terre (Šelinka)
Šelinka Dites-le : SHEH-leen-ka
La Šelinka est une tarte salée traditionnelle des régions du Karst et de la vallée de Vipava en Slovénie. Des couches de céleri-rave, de pomme de terre et d’oignon finement tranchés sont cuites dans une simple croûte de pâte levée ou brisée jusqu’à ce qu’elles soient tendres et dorées. La douceur terreuse du céleri-rave se marie magnifiquement avec la pomme de terre crémeuse et l’oignon doux, faisant de ce plat réconfortant un incontournable hivernal apprécié à la table familiale et lors des rassemblements locaux.
Tarte slovène au céleri-rave et à la pomme de terre (Šelinka)
Šelinka
Prononcé SHEH-leen-ka
- Pour
- 6
- Préparation
- 35 min
- Cuisson
- 55 min
- Total
- 1 h 30 min
- Niveau
- Moyen
Aussi sans noix.
Allergènes : contient gluten, lait, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Pastry
Méthode
Make the pastry. In a large bowl, mix the flour and salt. Add the cold butter cubes and rub with your fingertips until the mixture resembles coarse breadcrumbs. Beat the egg with 3 tbsp cold water, add to the flour, and mix until the dough comes together. Add a little more water if needed. Form into a ball, wrap, and chill for 30 minutes.
Thinly slice the peeled celeriac and potatoes into ⅛-inch (3 mm) rounds using a mandoline or sharp knife. Slice the onions into thin half-moons.
Heat 2 tbsp oil in a large skillet over medium heat. Add the onions and cook until soft and lightly golden, about 8 minutes. Set aside.
In a large bowl, toss the celeriac and potato slices with the remaining 1 tbsp oil, salt, pepper, marjoram, and flour until evenly coated. Stir in the cooked onions and the cream.
Preheat the oven to 375°F (190°C). Divide the chilled dough into two pieces, one slightly larger. On a floured surface, roll the larger piece into a 12-inch (30 cm) circle and transfer to a 9-inch (23 cm) pie dish or tart pan, letting the edges overhang.
Layer the vegetable mixture evenly inside the pastry, pressing down gently. The filling will be quite high but will shrink during baking.
Roll out the second piece of dough into a 10-inch (25 cm) circle. Place over the filling, trim excess, and crimp the edges to seal. Cut a few small slits in the top for steam to escape. Brush the top with beaten egg.
Bake for 50–55 minutes until the crust is deep golden and crisp and the filling is tender when tested with a skewer. If the top browns too quickly, cover loosely with foil after 30 minutes.
Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature.
Variantes régionales
Some home cooks add a handful of chopped walnuts or a sprinkle of grated hard cheese between the layers for extra richness. Modern versions occasionally include a touch of garlic or replace part of the cream with vegetable stock for a lighter result.
Notes du cuisinier
- Choose firm, heavy celeriac with smooth skin for the best flavor and texture.
- A mandoline ensures even slices so the vegetables cook at the same rate.
- Leftover pie reheats beautifully in a 350°F (175°C) oven for 15 minutes.
Servir avec
A simple green salad dressed with pumpkin-seed oil and a glass of local Teran red wine.
Préparation à l'avance et conservation
The assembled, unbaked pie can be refrigerated for up to 6 hours. Baked pie keeps in the refrigerator for 3 days and reheats well in the oven.
