25 gms truffle
1 large/ 2 medium celeriac, peeled and diced
1 bunch asparagus, trimmed and blanched
50 gms hazelnuts, roasted and skinned
2 tbs olive oil
2 tbs parmesan cheese, grated
4 savoury tart shells
100 ml cream
1 tsp truffle oil
sea salt and white pepper to taste
1 bunch watercress
baby endive

Preheat and oven to 180 degrees C. Coat 3/4 of celeriac with the oil and some seasoning. Roast for 15 mins until golden and cooked through. meanwhile in a sauce pan bring the remaining celeriac, truffle oil and cream to a simmer. Gently cook until the celeriac is soft. Strain and puree using the cream to asjust consistency and adjust seasoning. Evenly coat the tart shells with the Parmesan and place in the still warm oven for a couple of mins just to set it. Spoon the celeriac puree into the tart shells and place some chopped hazelnuts on top( Use the remaining puree to glue the tarts to the plate). Divide the roasted celeriac and asparagus between the shells and scatter the remaining nuts on top. Pick some nice heart leaves from the endive and some nice leaves from the watercress and place around the tart. Shave the truffle over the top of the tarts and serve.

Gourmet options: Replace sea salt with truffle salt