For the celery tartelettes, wash the celery, cut off the roots, pull off any threads, cut into pieces.
Add the green from the celery, keep back some of it and chop coarsely. Peel the garlic, ginger and shallot, cut into fine cubes.
Heat the chicken stock in a small casserole. Melt the butter in a saucepan, sauté the shallot, ginger and garlic in it for 4-5 minutes, add the celery pieces and sauté for another 3-5 minutes while stirring.
Season with salt and ground pepper, add oregano and lovage, deglaze with Nolly Prat and boil down. Once the liquid has evaporated, pour the chicken stock and cover.
Simmer on low heat for 30 minutes. After that, the celery should be very soft. Allow liquid to reduce a bit more if necessary. Puree the mixture with the liquid using a hand blender.
If necessary, season again with salt and pepper. Let the mass cool down. Up to this point, you can also prepare the recipe well the day before.
Cut the strudel sheets and place them overlapping in a tartelette pan. Separate the eggs and beat the whites until stiff.
Whisk the egg yolk and milk together and brush the strudel dough into the tartelette molds. If there is any left over, just add it to the celery mixture.
Add sour cream, lime zest, Parmesan and celery greens, fold into the pureed mixture, then gently fold in the beaten egg whites.
Pour into the tartelette
Preparation Tip:
Celery tartelettes are a delicious appetizer that is light and low in calories, whether plain or with cheese.
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