Preparation time: 20min + chilling
Cooking time: 1hr 25min
- Preheat oven to 200°C, gas 6.
- For the pastry: Add flour, coconut oil and salt to a food processor and blitz until resembling breadcrumbs. Mix in 3tbsp cold water until a dough forms. Dust a little flour on the work surface and knead the dough for 1min to bring it together.
- When smooth and supple, wrap and set aside in the fridge to rest for 15min.
- Base line a 23cm x 25cm x 3cm deep, loose-bottomed pie or flan tin with baking parchment. Flour the surface and roll out pastry to 0.5cm thick, between 2 pieces of parchment. Carefully lift into the tin. Press pastry into the edges, ensuring it comes slightly over the edges, then trim.
- Cover dough with parchment and baking beans. Bake for 15min, remove paper and beans, and bake for 5-10min more until cooked through. Set aside to cool.
- For the confit: Reduce oven to 150°C, gas 2. Add all the confit ingredients to a medium ovenproof dish that only just holds the tomatoes – the oil should come at least 1/3 of the way up the tomatoes. If not, add more oil. Bake for 40-45min until tomatoes are soft. Remove carefully from the oven and drain through a metal sieve over a bowl to collect the oil. Set tomatoes aside, removing garlic and basil when cool enough.
- While the tomatoes cook, trim and peel celeriac and cut into 0.5cm thick slices. Coat in 1tbsp oil and a pinch of salt and place on a baking tray. Bake for 20min or until tender.
- Heat a pan with 1tbsp olive oil over a high heat, add the asparagus and reduce heat to medium. Sprinkle with a pinch of salt and sauté for 2-3min. Remove from the pan.
- Layer the celeriac slices on the pastry base, then spread over the tomato confit and top with the asparagus. Pop in the oven for 10-15min until warmed through. Drizzle with balsamic vinegar and scatter with rocket. Serve immediately.