Mushroom, celery and potato tartlets

Ingredients for 4 servings:

• 500 g potatoes, floury
• 250 g celeriac
• 2 onions
• 200 g tomatoes
• 4 tbsp rapeseed oil
• 2 stalk(s) Celery
• 500 g mushrooms, in season (porcini mushrooms, button mushrooms, chanterelles)
• 2 tbsp butter
• 4 sprigs of oregano
• 100 g ricotta
• 3 m.-sized eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

Peel and chop the onions, celery, and potatoes. Wash and quarter the tomatoes, and remove the stems. Roast everything in the oven at 220 degrees Celsius (fan/circulating air) in a fireproof casserole dish with oil and salt for up to one hour, stirring frequently. Then reduce the oven heat to 160 degrees Celsius (fan/circulating air). Meanwhile, clean and dry the mushrooms. Cut into the nicest, largest slices possible and fry them in butter in a pan (one at a time so the mushrooms fry instead of steaming). Finally, chop and sauté the celery. Pluck the oregano and set aside a few leaves for garnish. Finely purée the oven-baked vegetables with ricotta, eggs, and oregano. Place the best-looking mushroom slices in the bottom of buttered ramekins. Add the remaining mushrooms and celery to the vegetable purée and stir again. Now fill the ramekins with the mixture. Boil about 2 liters of water, pour it into an ovenproof dish, and place the ramekins inside. Bake on the middle rack at 160 degrees Celsius (convection oven) for 35 minutes. Loosen the ramekins from the ramekins with a thin knife or a cake spatula and turn them out. This delicious side dish is also easy to prepare and reheat by heating the ramekins again for 5 minutes at 260 degrees Celsius (400 degrees Fahrenheit). It can also be eaten as a vegetarian main course.